Ingredients
Fries:
4 large potatoes, cut into strips
Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon House Seasoning
Preparation
Heat oil to 375 degrees F. Preheat oven to 225 degrees F.
Fry potatoes until golden brown, roughly 10 minutes, then remove. Place in oven to keep warm while cooking the fish.
Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning (1/2 tsp).
Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet (or wire rack on baking sheet) and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve with tartar sauce.
