Prepare the Fish:

1. Pat fish dry and season with salt and pepper. Lightly dredge each piece in flour, shaking off excess.

Make the Beer Batter:

1. In a bowl, whisk together 1 cup flour, cornstarch, paprika, garlic powder, and beer until smooth. The batter should be slightly thick but pourable.

Fry the Fish:

1. Heat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C).
2. Dip each fillet into the batter, letting excess drip off, then gently lower into the oil. Fry in batches until golden and crispy, about 4–5 minutes per piece.
3. Drain on paper towels.

Make the Fries:

1. Peel and cut 3 potatotes into fries.
2. Cover them with cold water and let them rest for 20 minutes.
3. Remove from water and pat dry.
4. Fry in 350°F oil for 4-5 minutes or until crispy and golden.

Serve:

1. Lay fried fish on newspaper or parchment. Drizzle with Aji Verde or serve it on the side for dipping.
2. Garnish with lime wedges and crumbled cotija.

• 1½ lbs cod or haddock fillets, cut into portions

• Salt and pepper, to taste

• 1 cup all-purpose flour, plus more for dredging

• 1 tbsp cornstarch

• 1 tsp paprika

• 1 tsp garlic powder

• 1 cup cold beer (lager or light ale)

• Vegetable oil, for frying

• FOR SERVING:

• ½ cup Good Foods Aji Verde Sauce

• ½ cup crumbled cotija cheese

• Lime wedges

• Newspaper or parchment for presentation