INGREDIENTS [BEER BATTER]

1 cup AP flour
1 cup cornstarch
1/2 T baking powder
1/2 t cayenne pepper
1 T Old Bay seasoning
1/2 t ground mustard
3 T chopped fresh parsley
1 egg
1 pt golden ale

METHOD
Mix all dry ingredients; whisk in egg and beer; whisk in parsley.

INGREDIENTS [SHOESTRING FRIES]
1 medium Yukon Gold potato
2 cups AP flour

METHOD
Peel potato and cut into matchstick sized pieces on mandoline; run under cold water to rinse excess starch. Dry potatoes on absorbent paper towel; dredge in flour and deep fry for about 2-1/2 minutes, or until golden brown and crispy.

INGREDIENTS [TARTAR SAUCE]
1 egg yolk
1/2 t Dijon mustard
4 oz blended oil (90% canola / 10% Extra Virgin)
2 large extra sour dill pickles (home made is preferred), finely minced
6 caperberries, finely minced
2 T minced white onion
1 T lemon juice
splash of malt vinegar
1 T chopped herbs (mix of dill, parsley, chives)

METHOD
In a mixing bowl combine egg yolk and mustard; slowly add oil, whisking very rapidly, until all oil is emulsified into yolk. Whisk in lemon juice and vinegar. Fold in pickles, caperberries, onion, herbs; season with salt and pepper.

INGREDIENTS [ANCHOVIES]
12 filets imported white anchovies, removed from oil, gently patted dry
1 cup cornstarch

METHOD
Dredge anchovies in cornstarch, shake off all excess cornstarch; holding them by the tail, dip anchovies into beer batter and allow excess batter to drain off for about three seconds. Fry anchovies in deep fryer for 2 to 3 minutes each, until brown and very crispy. Serve with “Tartar” Sauce and small pile of shoestring potatoes.