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1
For the mayonnaise: In a blender, combine all ingredients and process until smooth.
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2
Taste and adjust seasoning as needed.
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3
Store covered in the refrigerator until ready to use.
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4
For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
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5
Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks.
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6
Cut planks lengthwise into 1/2-inch strips.
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7
Place strips in hot water with vinegar while oil finishes heating.
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8
Line a plate with paper towels and set aside.
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9
When oil is heated, drain fries and thoroughly pat dry with paper towels.
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10
Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes.
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11
Remove fries to paper towels with a slotted spoon and season immediately with kosher salt.
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12
Return oil to 350 degrees F and repeat with remaining fries.
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13
Hold in oven until fish is ready.
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14
For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside.
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15
In a large bowl whisk together flour, salt, cayenne, and pepper well combined.
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16
Add club soda and whisk briefly until a batter is formed (there may be a few lumps left.
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17
Place all fish in batter and mix to coat thoroughly.
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18
Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes.
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19
(To test if fish is cooked, break open 1 piece and make sure meat is white throughout.)
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20
Transfer fish with a slotted spoon to paper towels to drain.
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21
Return oil to 350 degrees F and repeat with remaining fish.
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22
Serve immediately with fries and mayonnaise.
