Prepare the tartar sauce: combine all ingredients in a bowl and stir together until just combined. Cover and refrigerate until ready to use. You can also combine all the ingredients in a blender or food processor for a finer sauce.

Wash, peel and cut your potatoes into french fries. In a large bowl filled with cold water and salt let the fries soak and rest for 10 minutes. Remove from the water and transfer to a tray. Pat dry with a towel.

In a medium-large bowl, combine flour and cornstarch. Create a well in the centre and add the beaten egg and slowly add the beer. Whisk and continue adding the beer until the batter is smooth and reaches a semi-thick consistency. Using paper towel pat dry the fish fillets and season on both sides with salt and Old Bay. Dredge into the batter covering both sides of the fish. Place on baking tray until ready to fry.

For frying: Heat oil in a deep heavy skillet such as dutch oven or deep fryer. Allow the temperature to reach 315-330 degrees F. Use a thermometer for this. Carefully drop the fries in the hot oil about 1 cup at a time and cook for about 3 minutes. Remove with a slotted spoon or use a good pair of tongs and place in a large bowl. Repeat until all the potatoes have been fried once. (for oven baked fries see notes)

For the fish: Increase the temperature of the oil to 350 degrees F. Carefully place fish fillet in the hot oil (you can do up to 2 depending on the size of the pot). Cook until golden on both sides. About 5 minutes total. Flip halfway for an even golden colour on both sides. Let rest on wire rack or tray with paper towel.

Once all the fish have cooked, finished cooking the fries. This is the second round of cooking the fries which will give them that delicious crispiness and deeper golden colour. Cook fries for 3-4 minutes. Return to the bowl and season with salt and some optional Old Bay.

Serve immediately with tartar sauce and lemon wedges.