Ingredients

• For the Fish:
• 1 bottle beer
• 2 cups flour
• 1 teaspoon baking powder
• 1 large egg (lightly beaten)
• 1 pound cod fillets (or halibut, or haddock, etc., cut into serving sized pieces)
• salt and pepper to taste
• 1/2 cup flour (extra for dredging)
• oil for frying
• For the Chips:
• *bake on Parchment paper!
• 2 teaspoons vegetable oil
• 2 large baking potatoes, scrubbed, about 1 1/2 pounds
• 1 large egg white
• 2 teaspoons creole seasoning

Directions

1. Fish:

2. Mix the beer, flour, baking powder, salt and egg into a batter in a bowl. Season the fish with salt and pepper. Dredge the fish in the flour and shake off any excess. Dip the fish into the batter, allow the fish to sit in the batter for about 10 minutes. Remove the fish from the batter and gently place in the hot oil. Fry the fish in preheated 375F oil until golden brown, about 5-7 minutes, flipping half way through. Drain on a rack and serve immediately with fresh lemon wedges and homemade Tartar Sauce .

3. Chips:

4. Preheat the oven to 425 degrees. Cover the baking sheet with parchment paper and lightly grease the parchment with vegetable oil. Pat the potatoes dry and slice lengthwise into 1/2-inch thick slices. Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick. In a medium mixing bowl, whisk the egg white until very light and foamy. Add the potatoes and the creole seasoning to the egg whites and toss to coat evenly.

5. Spread the coated potatoes on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, with a spatula, scrape the potatoes from the baking sheet and turn. Carefully remove with a spatula to a large serving plate, or individual plates. Serve immediately.

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