Fish & Chips! or, Beer-Battered Tilapia on toasted Brioche

For those of us who don't have access to a nice local pub, I bring you good ol' fried fish and chips.
I like to serve fried fish on a toasted bun, with tomato and mayo and a little hot sauce (we use Marie Sharp's,
which we discovered and purchased in Belize last year. You can buy it online, it's worth it!) and, of
course, fries doused in salt and vinegar with a pint of beer on the side. The pickle is optional.

If you don't have a deep fryer, you can use a deep skillet or a wok or a large sauce pot. Just fill it at least 2" deep with oil and use a pair of tongs or a Chinese skimmer to get the food out. If you want to skip the bun, use 2 fillets and serve them whole.

Fish & Chips
Serves 2. Prep time about 1 hour, plus 1 hour of letting the fries freeze beforehand.

2 potatoes
1 fillet of tilapia (or cod, or flounder, or catfish)
1/4 cup beer
1 egg
1/4 tsp salt
1/4 cup milk
1/4 cup flour
1/8 tsp onion powder
1/8 tsp garlic powder
dash of chili powder
dash of black pepper
vegetable oil for frying
flour for dusting the fish
2 tbsp corn starch

Cut the potatoes into fries of whatever thickness you like best. I make them fat at one end and skinny at the other, though it's usually because my knife needs sharpening. There's nothing wrong with oddly shaped fries. Put the fries in a large bowl and rinse under cold water until the water runs clear. Now drain the water and lay the fries out over paper towels on a cookie sheet to dry them as much as possible. If they're still wet you'll get a lot of spattering when you fry them, and spattering HURTS. Put them in the freezer for an hour.

After abour 40 minutes of freezer time, start heating the oil over high heat and get your fish ready. In a shallow bowl, whisk together the milk, flour, beer, egg, and spices. The consistency should be similar to pancake batter but runnier. Add more flour or beer accordingly and stir well. Set aside.

Get the fries out of the freezer and dust them well with the corn starch. Fry them in large handfuls, but remember that the more fries are in the oil at a time the longer they take to cook. As each batch reaches the brown-and-crispy-edges stage, remove them and set them on paper towels to drain. They might get cold while you cook the fish, but you can re-fry some of them and mix them back in with the rest of the batch and they'll warm up.

Cut the fillet into 2 pieces. Drag each piece through some flour on a plate and then dip into the batter, then carefully drop into the oil. Flip occasionally, and remove from the oil when the batter has browned, and drain on paper towels before serving.

Don't forget to sprinkle salt and vinegar on the fries!