Directions

1. 1

   Preheat your deep fryer or large heavy-bottomed pot filled with peanut oil to 375°F.

2. 2

   Bring a large pot of salted water to a boil. Working in small batches, add the cut potatoes and boil for 4 minutes until just tender. Using a slotted spoon, carefully transfer the blanched potatoes to a bowl of ice water to stop the cooking. Drain thoroughly and pat completely dry with paper towels. Spread the dried potatoes on a paper towel-lined baking sheet and allow them to air-dry while preparing the remaining components.

3. 3

   In a large mixing bowl, whisk together 1 cup of the all-purpose flour, cornstarch, garlic powder, cayenne pepper, smoked paprika, baking powder, and season with salt and black pepper to taste. Pour in the beer and whisk until just combined; the batter should be slightly lumpy and not overmixed.

4. 4

   Pour the remaining 1 cup of flour into a shallow dish or pie plate. Working in batches, coat each cod fillet first in the plain flour, shaking off excess, then dip into the beer batter, allowing excess batter to drip back into the bowl. Gently lower the battered fish into the hot oil. Fry for approximately 2 to 3 minutes per side until golden brown and cooked through to an internal temperature of 145°F. Transfer to a paper towel-lined plate to drain. Keep warm.

5. 5

   Once the fish is done, carefully add the blanched and dried potatoes to the hot oil and fry for 5 to 6 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle generously with kosher salt while still warm. Transfer to a serving bowl.

6. 6

   In a separate serving bowl, combine the mayonnaise, hot pepper relish, minced garlic, hot sauce, and a pinch each of salt and black pepper. Stir until well blended. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop before serving alongside the fish and chips.