Brewers Pub

Combine the egg yoke, beer and 1/2 teaspoon of salt in a bowl and stir until salt is dissolved. Gradually add 1/2 cup flour and stir with a whisk until smooth.

Cover and refrigerate for at least 30 minutes.

Drain water off potatoes and pat dry. I use a deep fryer for this so I don’t know how much oil would be needed. Add a handful or 2 of potatoes to deep fryer and cook for 5 minutes until just starting to turn golden brown. Remove from fryer and drain on paper towel. Continue until all potatoes are partially cooked. Leave to cool.

When time to eat, preheat oven to 225 F. Plug deep fryer back on and allow to fully heat up.

Make sure fish is fully dried off.

Beat eggs with tiny amount of milk.

Dredge fish in flour and coat completely. Remove from flour and add to egg mixture and completely cover in egg mixture. Return to flour and complete coat for second time. Remove excess flour and add to beer batter mixture. Coat completely. Remove excess batter and gently place in deep fryer, holding in oil but not on bottom for 30 seconds.

Carefully drop fish in oil so it is completely submerged. Allow to cook in oil for 3 - 4 minutes or until golden brown. Remove from oil and allow to drain on paper towels. Sprinkle with Kosher salt and keep warm in oven. Repeat with remaining pieces of fish.

Once all fish is cooked, add handful or 2 of partially cooked potatoes (if there are any left by this time) to hot oil. Cook for 5 - 7 minutes or until brown and crispy. Remove from oil and drain on paper towel. Sprinkle with kosher salt. Repeat until all potatoes are cooked.

Serve fish with lemon wedges and tartar sauce if preferred