4 potatoes, scrubbed and cut into wedges 
1 pound of fresh Cod
 
Batter:
1 (12 fluid ounce) can beer
1 egg, beaten until fluffy 
2/3 cup milk
1 teaspoon olive oil
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup flour for dipping 
cooking oil for deep frying

Directions:

1. Pat potato wedges with paper towels to remove extra moisture and reduce splattering when frying. Add wedges to deep fryer when the cooking oil has reached the appropriate frying temperature of 375 degrees F.
2. Remove potato wedges from the oil with slotted spoon when they reach a golden brown colour, drain them on paper towels, and season to taste.
3. To prepare batter, mix together beer, egg, milk, and olive oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
4. Coat fish pieces in flour before dipping fish in batter and deep fry at 375 degrees. Cook until golden, about 6 minutes. Remove from oil with slotted spoon, drain on paper towels. Serve immediately.