FRIDAY NITE FISH AND CHIPS

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Get ready, get ready, get ready there is some good eating going on here! Serve with coleslaw, yam fries,  lemon wedges, malt vinegar, fried jalapeno peppers, and tartar sauce

1 1/2 quart peanuts oil, 1 cup potato flour, 1/2 cup Wonder flour, 1 teaspoon seasoning salt, 1/2 teaspoon white pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon granulated garlic, 1 (12-ounce) bottle dark ale, 2 pounds cod fillets, cut into 4-ounce pieces.

In a heavy skillet add the oil and bring to 425 degrees.  In a bowl mix the flours together, reserve 1/4 cup. In a 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, yam fries,  lemon wedges, malt vinegar, fried green tomatoes, fried jalapeno peppers, and tartar sauce

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