In a 2 c mixing cup, stir together the flour, cornstarch, baking powder, turmeric, salt and cayenne.

In a larger bowl, whisk together the egg, vinegar and 1/2 a bottle of the beer. Using a spatula, fold the flour into the beer mixture. It should have the consistency of thin pancake batter and may be a bit lumpy, so do not over mix. Add more beer if needed to achieve the desired consistency. Cover and refrigerate until ready to use.

Slice Idaho Russet Potatoes by cutting off the ends and then holding the potato on its side, slice from the top to the bottom every 1/2 to 3/4".  Stack the potato slices back together to form a potato and then cut from the top to the bottom every 1/2" inch to form fries.

Place into a large bowl of salted water to remove the starch. The place fries in a strainer and rinse again. Dry on a dish towel or paper towels, top and bottom!

Cut the cod into individual serving sizes vertically. Usually slicing vertically through the middle breaks the fillet into a good size.

Fry the Fries First.

When ready to fry, pour oil to a depth of 2 inches into a high sided skillet or wok. Heat oil over medium heat to 300. Preheat oven to 250 if you want to keep these warm and cover a baking sheet or plate with paper towels. Without crowding the skillet, fry the potatoes for about 5 minutes. Remove to a paper towel and fry the second batch if you have one. Before you are ready to fry the fish, do the second fry for the potatoes. Heat the oil to 375 and then fry the potatoes until they turn golden and crisp for about 5 minutes. Drain on paper towels and sprinkle with salt. Place in oven to keep warm.

Dip fish filets into batter and let excess batter drain back into bowl. Add immediately to hot oil and fry about 4 minutes on each side. Do not crowd pan. You will probably have to do this in two batches.

Serve with malt vinegar or tartar sauce of your choice.