Ingredients

For the batter:

• peanut oil for deep fryer; follow manufacturer’s directions.
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon Old Bay Seasoning
• 1 12 oz. bottle brown beer or lager, cold
• 1 1/2 pounds flounder fillets cut into diamond shapes (about 2 oz each)
• Kosher salt
• Freshly ground black pepper
• ½ cornstarch, for dredging the fish

Chips

• 2 large russet potatoes

Directions

Leaving the skin on, carefully slice the potatoes into ½ inch planks. Place in a large bowl with cold water for 15 minutes.

Heat the peanut oil in deep fryer to 320^oF.

In a separate bowl, mix together the flour, baking powder, salt, and Old Bay seasoning. Add the beer and whisk until smooth. Refrigerate for 15-30 minutes.

Heat oven to 200^o F.

Drain the potatoes thoroughly pat dry to remove any remaining water. When oil reaches 320 degrees, submerge the potatoes into the 320^oF oil. Fry for 3-4 minutes. Remove from the oil, place on paper towels and let cool to room temperature.

Increase the temperature of the oil to 350^oF. Lightly season each side of the flounder with salt and pepper and then dredge the flounder strips in cornstarch. Working in small batches, dip the flounder into the batter, letting some of the excess drain, and carefully immerse into the oil. Cook until golden brown, turn and cook the other side. Total cooking time is 3-4 minutes. Remove from the oil and place on a roasting rack. Place the rack in the oven.

Carefully place the partially cooked fries in the oil and cook until golden brown about 3-4 minutes. Remove and drain on roasting rack. Season with Kosher or sea salt while hot and serve immediately with malt vinegar and tartar sauce.