Beer Battered Fish and Chips

• ½ gal safflower or vegetable oil, for deep frying
• 4 large russet potatoes, peeled and sliced into long wedges (about 1-in thickness)
• 2 c all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• ¼ tsp cayenne pepper
• 1 dash Old Bay Seasoning
• 1 bottle brown beer, cold
• Kosher salt
• 1 ½ lb cod, cut into 3 oz strips
• ½ c cornstarch or rice flour, for dredging
• Malt vinegar

Preheat oven to 200°F. Heat 3 inches of oil in a Dutch oven over high heat to 325°F.

Place potatoes in a large bowl of cold water until ready to cook.

Combine the flour and next 4 ingredients in a bowl. Add beer and whisk until the batter is smooth and free of lumps. Stir in 1/4-1/2 c of water if needed to create a thinner consistency. Refrigerate batter for at least 15 minutes, and up to 1 hour.

Drain potatoes and thoroughly pat dry. Working in small batches, submerge the potatoes in the hot oil for 3-5 minutes, until potatoes are lightly brown, turning half way through. Remove potatoes from the oil and drain on paper towels until they reach room temperature. At this point, the potatoes will not be crisp or fully cooked.

Increase oil temperature to 375°F. For a second time, submerge the potatoes in the oil and cook until crisp and golden brown, about 2-3 more minutes. Remove and drain on a roasting rack. Season with kosher salt while the potatoes are hot and hold them in the warm oven until ready to serve.

Reduce heat and allow oil to drop to 350°F. Spread cornstarch or rice flour in a shallow bowl or plate, and lightly dredge the fish in it. Working in small batches, dip the fish into the prepared batter and submerge in hot oil. Cook 4-5 minutes flipping halfway through, until batter is golden brown. Drain the fish on paper towels and season with kosher salt. Serve fish with hot potatoes and malt vinegar.