• 2 large russet potatoes, cut into ¼” thick strips, stored in water (to prevent browning)
• 2 qt. peanut or corn oil
• 2 cup flour, sifted
• 1 tsp. baking soda
• 1 tsp. black pepper
• 2 tsp. salt
• 1 cup lager, golden ale or pale ale, cold
• 1 egg white, beaten to soft peaks
• 4 cod fillets (about 2 lbs.), halved (or other hearty white fish)
• Salt to taste
• Tartar sauce, lemon wedge and malt vinegar, if desired

• Heat oil to 275°F in a medium-to-large pot (oil should be at least three inches deep).
• Drain fries thoroughly.
• Fry French fries for 5 minutes or until soft inside, but not crisp outside. Set aside to cool.
• Turn heat on oil up to 350°F.
• In a large bowl, combine flour, baking soda, salt and pepper. Whisk to combine.
• When ready to fry, stir beer into flour mixture and gently fold in beaten egg white until thoroughly combined.
• Coat fillets completely in batter and place into oil to fry. Do not overcrowd the oil. Fry for 4-5 minutes or until golden brown and crisp.