Prep Time:  15 minutes   |    Cook Time:  20 minutes   |    Total Time:  35 minutes   |    Servings:  5

Ingredients:

• 5 russet potatoes, cut into sticks
• 6 cups  Carlini  Vegetable Oil
• 2 cups  Baker's Corner  All Purpose Flour, sifted and divided
• 2 tablespoons plus 1 teaspoon  Stonemill  Seasoned Salt, plus additional to taste
• 1 teaspoon  Stonemill  Garlic Powder
• 1 teaspoon  Stonemill  Onion Powder
• 11.2 ounces  Wernesgruner  Beer
• 5  Fremont Fish Market  Flounder Fillets, thawed and cut in half lengthwise
• Stonemill  Parsley Flakes, to taste
• 1 lemon, cut into wedges
• Burman's  Tartar Sauce*, if desired

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. Bring a medium pot of salted water to a boil over high heat. Add the potatoes, reduce heat and simmer for 10 minutes until the potatoes are fork tender. Remove the potatoes. Reserve.
2. In a large saucepan, heat the oil over medium-high heat to 375°.
3. In a medium bowl, combine 1 cup flour and 4 teaspoons seasoned salt. Reserve.
4. In a medium bowl, combine the remaining 1 cup flour, 1 tablespoon seasoned salt, garlic powder and onion powder. Whisk in the beer.
5. Dredge the fish in the dry combination. Dip the dredged fish in the beer batter and fry the fish until golden brown. Drain on a paper towel. Repeat with remaining fish. Reserve.
6. Fry the reserved potatoes until golden brown. Place in a bowl, season to taste with seasoned salt and parsley flakes, toss. Serve with fish. Garnish with lemon wedges and serve with tartar sauce for dipping as desired.

Recipe Courtesy of  ALDI Test Kitchen