Beer-Battered Fish Sandwich (Fish 'N Chips)

2 c. flour
1 Tbsp. baking powder
1 tsp. kosher salt
½ tsp. cayenne pepper
Couple dashes Old Bay Seasoning
8 oz. Guinness, cold
4 oz. water, cold
2 lb. cod fillets, cut into sandwich-sized pieces
Cornstarch, for dredging

Scali Sandwich Rolls
Fresh Herb Mayonnaise
Creamy Broccoli Slaw
Oven Fries

Heat the oven to 200°F and heat the oil in a deep fryer to 350°F.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer and 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.
Lightly dredge fish pieces 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 2-3 minutes. Drain the fish on a roasting rack. Serve the fish on scali sandwich rolls with fresh herb mayonnaise, and serve with creamy broccoli slaw and oven fries.