Paleo Beer Battered Fish n Chips w/ Pub Fries

Beer Battered Fish-n-Chips
Serves 5-7 people so cut the recipe in half if needed.
3-4 pounds wild caught alaskan cod filets( we used Texas Kingfish)
1 cup tapioca flour
1/4 cup gluten free beer or sparkling water
2 eggs
pinch salt
1-2 cups of lard or palm shortening for deep frying (I recommend using Palm Shortening from Tropical Traditions as they only source from sustainable farms – for lard check out Fatworks) (We used even healthier just watch the temp Red Palm Oil)
1. combine beer batter ingredients in bowl and whisk
2. cut cod into large chunks and dip in batter
3. deep fry in pre-heated lard at med high, make sure the oil is hot before frying the fish, deep fry until golden brown and fish flakes apart when cut open
You can also use Halibut or other premium fish of your choice such as mahi mahi or haddock or what we used kingfish
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Pub Style Garlic Fries (The Chips)
3 1/2 pounds white and orange sweet potatoes cut into 1/4 inch thick “fries”
1 tablespoon granulated garlic
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/3 cup minced fresh garlic
1/4 cup coconut oil, butter, or ghee
2 tablespoons minced fresh parsley
1. pre-heat oven to 350.
2. mix together the granulated garlic ,black pepper and paprica and toss with the cut up sweet potatoes to coat
3. bake on a cookie sheet greased with coconut oil for 30 min or until fully cooked and starting to turn slightly brown
4. saute 1/3 cup minced fresh garlic in the butter on med low heat until garlic is fragrant, but do not over cook or let the garlic turn brown or it will be bitter. Turn off the heat and stir in the fresh parsley
5. toss the baked fries in the butter, garlic and parsley and serve
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Brother Mark’s Tartar Sauce
4 tablespoons minced dill pickles
1 tablespoon coconut or apple cider vinegar
1 tablespoon  minced capers
1 tablespoon minced fresh dill
1 tablespoon minced white onion
1 teaspoon lemon juice
1 teaspoon ground mustard
pinch salt (or to taste)
pinch black pepper (or to taste)
1.whisk together all ingredients in a bowl and serve with the fish; garnish with lemon wedges and fresh dill
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