1. Heat oven to 200°F.
2. Heat the sunflower oil in a 5-quart Dutch oven over high heat until it reaches 320°F.
3. Slice the potatoes into fries with the skin on. Place in a large bowl with cold water.
4. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and lemon zest. Whisk in Miller Lite (or sparkling water) until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
5. Drain potatoes thoroughly, removing any excess water. When oil reaches 320°F, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale but cooked. Remove from oil, drain, and cool to room temperature.
6. Increase the temperature of the oil to 375°F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
7. Allow oil to return to 350°F. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.

Pairing Suggestions :

• Our Certified Beer Sommelier recommends to enjoy this recipe with a crisp and clean beer such as Brasseur de Montréal Griffintown.
• Pouring directions: Make sure you pour the Brasseur de Montréal Griffintown in a clean beer glass with at least 1.5” of foam.
• To best explore the pairing; cleanse your palate with the Brasseur de Montréal Griffintown, taste the dish, then repeat with another taste of Brasseur de Montréal Griffintown. See how the dynamics of the pairing change after each bite due to the complexity of taste, texture and flavour.