Snack Fish and chips

Ingredients:

French fries

• 4 large baking potatoes, cut into strips

Beer batter

• 0.33 liters of beer
• 2 cups premium flour
• 0.5 tsp. homemade seasoning, see recipe below
• 0.7 kg cod fillet, skinless and boneless, cut diagonally into strips 2 cm wide (12-15 cm long)

Homemade seasoning

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix all ingredients

Preparation:

1. Heat vegetable oil in a cauldron to 190°C on a deep-fry thermometer.
2. Fry the potatoes until golden brown, about 10 minutes. Remove with a slotted spoon. Transfer to the oven to keep warm while you cook the fish.
3. Preheat oven to 100°C.
4. Beer batter:
   
   Pour 1 bottle of beer into a large bowl. Sift 1.5 cups of flour into the same bowl, whisking gently until thoroughly combined; stir in the homemade seasoning. Pat the fish dry with paper towels, season both sides with salt and black pepper, and dip the fish in the beer batter.
   
   Note
   
   The seasoning can be stored in an airtight container for up to 6 months..
5. Dredge the fish pieces in 1/2 cup of the remaining flour and drop into the oil. Fry, turning frequently, until golden brown and cooked through, 4-5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven. Fry the remaining fish in batches, returning the oil to 190°C (350°F) between each batch. Serve with French fries.