IPA Battered Mahi-Mahi with Roasted Potatoes (Aka Fish and Chips)

For the potatoes: Preheat the oven to 425 F.

Slice the potatoes in half lengthwise and then slice in half again lengthwise so you end up with long potato “fingers,” as I like to call them. Put them on a rimmed baking tray, in a single layer. Mix all of the spices together in a small bowl. Sprinkle 2 tablespoons of the spices onto the fries along with the olive oil. Mix together with your hands until the potatoes are coated thoroughly. Set aside.

Add about 3 inches of oil into your frying device (large Dutch oven or heavy bottomed pot). Heat the oil over medium heat until it reaches about 300 F.

Place the potatoes in the oven to bake for 20 minutes, stirring them halfway through.

For the fish: Whisk the flour, baking soda and salt together with the beer in a medium size bowl. Dust the Mahi-Mahi with cornstarch on each side. Dip the fish into the beer batter and place in the hot oil, frying each side for 2-3 minutes. Remove fish from the oil using a spatula and set on a paper towel to drain some of the grease.

Serve fish with the potatoes and slices of lemon and enjoy.