From Corinne Cooley

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• ¼ tsp cayenne pepper
• Jason’s “Old Bay” seasoning
• 1 bottle Duchesse De Bourgogne
• 1.5 lbs salmon, cut into fish & chips-sized pieces
• Cornstarch

Directions:

Heat oil to 350°F

Mix the dry ingredients. Mix in the beer until smooth. Chill for at least 15 minutes but up to an hour or so.

Cover a plate with cornstarch. Drag fish strips through cornstarch, lightly coating them. Dip each strip in the batter, coating and drop into the oil. Once the batter is firm enough, flip them and cook 2 minutes or until golden brown.

Drain and serve with Corinne’s fries.