Step 1

Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.

Step 2

Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!

Step 3

Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.

Step 4

Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.

Step 5

Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.

Step 6

Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.

Step 7

In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.

Step 8

Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.

Step 9

Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.