Crispy Beer Battered Fish and Chips (Cod or Haddock)

Make the Tartar Sauce (Optional):

1. In a small bowl, combine mayonnaise, pickles (or capers), lemon juice, dill (or parsley), salt, and pepper. Mix well.
2. Cover and refrigerate until ready to serve. This can be made several hours or a day ahead.

Make the Beer Battered Fish:

1. Heat the Oil: Fill a large, deep pot or Dutch oven with 2-3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy or deep-fry thermometer to monitor the temperature.
2. Prepare the Fish: Pat the fish fillets very dry with paper towels. Cut larger fillets into 2-3 inch pieces if desired. Season lightly with salt and pepper.
3. Make the Batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually pour in the cold beer while whisking until a smooth batter forms. A few small lumps are okay. The batter should be thick enough to coat the fish but not too thick.
4. Batter and Fry: Working in batches (2-3 pieces at a time to avoid overcrowding and dropping oil temperature), dip each fish fillet into the beer batter, ensuring it’s fully coated. Let any excess drip off. Carefully place the battered fish into the hot oil. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C). Remove the fish with a slotted spoon or spider and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
5. Serve: Serve the crispy beer-battered fish hot with homemade tartar sauce, lemon wedges, and your favorite side of chips (fries).