Step 1

For the fish: Combine 1/2 cup of cornstarch with 2 teaspoons of kosher salt and 1 teaspoon of pepper in a shallow dish. Combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper in a large bowl. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.

Step 2

For the tartar sauce: Combine the mayonnaise, dill pickle relish, lemon zest, lemon juice, dill, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.

Step 3

In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.

Step 4

Pat the fish dry with paper towels. Cut the fish into 10 to 12 3-inch pieces. Dredge the fish in the cornstarch mixture, shaking off excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Carefully transfer the battered fish in hot oil and cook until golden and crispy, 2 to 3 minutes. Transfer the fish to a wire rack and sprinkle with salt.

Step 5

Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.