Neely's Fish and Chips

Ingredients

• 1 gallon peanut oil, for frying
• 1/2 tablespoon kosher salt
• 3 potatoes, russet, .arge, unpeeled and scrubbed, cut into 1/4-inch French fries
• 2 cups flour, all-purpose, divided
• 1/3 cup cornstarch
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika, smoked
• 1 teaspoon baking powder
• 1/4 teaspoon black pepper, freshly ground
• 1 cup beer

• 8 (4 ounce)  cod, fillets

Directions

1. 1

   Preheat a deep-fryer with oil to 375 degrees.

2. 2

   Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towles. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.

3. 3

   In a large bowl, whisk together 1 c flour, the cornstarch, garlic powder, cayenne, and smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.

4. 4

   Add the remaining 1 c of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.

5. 5

   Add the blanched potatoes to the deep fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.