4 large baking potatoes cut into French fry strips
1 (12-ounce) bottle beer
2 cup all-purpose flour
teaspoon black pepper
teaspoon garlic powder
1½ lb cod fillets, skinned with bones removed, and fish cut
diagonally into 1-inch-wide
In a Dutch oven, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing
with a slotted spoon or spider.
Hold in low oven to
keep warm while cooking the fish.
Preheat oven to 225 degrees F,
In a large bowl, pour in 1 bottle of beer.
Sift 1½ cups flour
into the bowl, whisking in gently until just combined, stir
in ¼ teaspoon salt,
teaspoon each black pepper and garlic powder.
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 ½ 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 and keep warm in oven.
Fry remaining fish in batches, returning oil to 375 degrees
F between batches.