Filet your Alaska cod in cubes or strips if not already, remove the skins and dry with paper towels. Season with salt and pepper on all sides, and a pinch of paprika if you prefer here as well. Set aside.

Make your batter. In a large bowl, add in your flour and spices. Mix until combined. Slowly start adding in your beer and mix until all the clumps are mixed throughout the batter. Chill batter in the fridge for 20-30 minutes.

In the meantime, make your tartar sauce. In a bowl, mix mayo, dill, minced pickles, dijon mustard, lemon juice, cayenne, sugar and salt and pepper until all incorporated. Set aside.

Now, let’s fry! Heat your oil in a deep pot or dutch oven until about 360 degrees. Take your Alaska cod, and coat in your batter, add in the hot oil. Fry until golden brown and deeply golden, about 5-6 minutes. Remove with a spider or slotted spoon.

Drain on a wire rack with a paper towel underneath. Season with salt as they get removed from the oil.

Serve with your tartar sauce, lemon wedges and fries with malt vinegar (optional!) and enjoy!