Step 1

Make the tartar sauce. Combine all ingredients in a bowl: 1 cup mayo, 2 Tbsp sweet pickle relish, 1 tsp Dijon, 3 Tbsp finely chopped shallot, 2 Tbsp lemon juice, ¾ tsp Kosher salt, and ¼ tsp black pepper. Stir well, taste, then adjust seasoning. Place in the fridge until needed. This can be made 1 day in advance!

Step 2

Make the beer batter. In a large bowl, combine ¾ cup all-purpose flour, ½ cup rice flour, 1 tsp onion powder, 1 tsp Kosher salt, 1 tsp baking powder, ½ tsp Old Bay, and ¼ tsp sweet paprika, then whisk well. Pour in 1 cup ice cold beer, then whisk until mostly smooth. There should be a few lumps – do not overmix! Cover with plastic wrap, then refrigerate while you heat the oil and season the fish.

Step 3

When ready to begin, heat the oil. Place enough neutral oil in a large deep pot then heat over medium-high until it reaches 375F. This will take about 10 minutes.

Step 4

Season the fish. Pat the cod portions dry with paper towels, then season on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.

Step 5

When the oil is hot, coat and fry the fish. Coat each piece of cod fully in the beer batter, using either your hands or forks to help dip and lift the fish out of the batter. Allow excess to drip off, then very gently lower into the hot oil, letting it fall away from you. Cook in batches, a few pieces at a time, until the batter has puffed up and turned golden brown, about 3 minutes on the first side and 2 minutes on the second. Use a spider to transfer to a paper towel-lined wire rack set over a rimmed baking sheet. Immediately sprinkle with a little Kosher salt, then repeat with remaining cod filets.

Step 6

Enjoy! Serve immediately with tartar sauce and/or malt vinegar, lemon wedges, and fries or chips!