DEEP FRIED COD

1 1/2 quarts peanuts oil, 1 cup potato flour, 1 cup yellow self rising cornmeal, 2 T. cornstarch, 2 tsp. fish seasoning salt, 1 tsp. white pepper, 1 1/2 tsp. cayenne pepper, 1 tsp. granulated garlic, 1 (12-ounce) bottle dark ale, 2 lbs cod fillets, cut into 4-ounce pieces.

In a heavy skillet, add the oil and bring to 425 degrees.  In a bowl, mix the flour, cornmeal and cornstarch, reserve 1/4 cup.  In another bowl add the remaining flour, salt, pepper, garlic, and beer.  Whisk together until batter is smooth–NO LUMPS.  Lightly dust the fish with the flour then dip into the batter, hold up to allow the excess batter to drip off.  Add the fish to the hot oil and fry until golden brown.  When the fish is done it will float to the top.  Remove from the oil and drain.  Serve with coleslaw, sweet potato fries, lemon wedges, malt vinegar, and a tall cold mug of dark beer.