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1
In a deep pot, preheat the cooking oil to 345 degrees F. Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion.
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2
reserving 2 cups of mixture for dredging.
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3
Add beer to mixture, whisking to form lump-free, smooth batter.
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4
Batter should resemble pancake batter ?
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5
thick enough to coat fish well.
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6
Cut the fish into 3 to 4 ounce strips and pat dry using paper towels.
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7
Combine the remaining flour and seasoning to dredge the fish.
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8
Dip cod strips into reserved flour and remaining seasoning mix, coating completely.
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9
Then dip breaded strips into batter, shaking off any excess.
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10
Gently place battered fish strips into hot oil.
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11
Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes.
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12
Remove from oil and drain well.
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13
Serve fish over chips with remoulade on the side.
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14
Garnish with lemon crown and chopped parsley.
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15
Salt and malt vinegar to taste.
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16
In deep pot, preheat the oil to 275 degrees F. Cut potatoes lengthwise, about 1/2 by 1/2 by 3 inches.
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17
Soak in ice bath and rinse thoroughly to remove starch from potatoes.
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18
Strain potatoes and dry thoroughly.
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19
Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown.
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20
Remove potatoes from oil and drain well.
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21
Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes.
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22
Drain potatoes and season well.
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23
Hold in 200 degree F oven to keep warm.
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24
Combine all ingredients in a medium mixing bowl and mix to a smooth consistency.
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25
Refrigerate 30 minutes.
