Dish | Fish & Chips with Lemon Thyme Aioli

I had the idea to attempt fish & chips a few weeks ago when I was making fish tacos for a dinner with friends.
Well... I'm happy to report that last nights fish fry was an all around success! There were a few moments of pure fear, but I think that's to be expected when you're working with 350°F oil and you're relatively new to the world of at-home deep frying.

FISH & CHIPS WITH LEMON THYME AIOLI  |  Recipe inspired by Bon Appétit June 2007

2 pounds Halibut fillets, cut crosswise into 3/4 to 1 inch thick slices
1 1/4 cup Self-Rising Flour
1 1/2 cups Lager Beer (I used Sam Adams Boston Lager) 
Vegetable oil (for frying)

SAUCE
1 cup Mayonnaise
1 tablespoon Olive Oil
3 tablespoons chopped fresh Thyme or Lemon Thyme
1 tablespoon Malt Vinegar

1  |  Whisk mayonnaise, olive oil, thyme, and vinegar in small bowl to blend. Season to taste with salt and pepper. Refrigerate.

2  |  Whisk flour and beer until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Sprinkle generously with salt.

Divide fish and chips among 4 plates. Spoon lemon thyme aioli alongside and serve with your choice of side dish. We enjoyed a butter lettuce salad with champagne vinaigrette and roasted red potatoes with rosemary.