1 cup gf flour 1-1/2 teaspoons Old Bay seasoning 1-1/4 cups gf beer Vegetable oil for frying 1-1/2 lbs halibut
For potatoes: 8 russet potatoes Peanut oil for frying Salt
For mayo: Whisk mayonaise, tarragon and vinegar in a small bowl; season to taste with salt and pepper.
For french fries: Pre-heat oven to 200 degrees F. Peel potatoes and cut into 1/4" slices and then cut each slice into 1/4" strips. Place potato strips into a large bowl of cold water. Preheat oven to 200 degrees F. Pour about 3" of peanut oil into a dutch oven/deep fryer and heat to 300 degrees F. Drain potatoes and dry with a paper towel. Working in batches, carefully slide potatoes into hot oil and fry for about 5-8 minutes. Potatoes should just start to turn golden. Remove potatoes with a large slotted spoon onto paper towels. Just before serving time, bring oil back to 300 degree F temperature and fry potatoes for about 5 minutes, until browned. Drain and salt. Transfer french fries to oven to keep warm.
For fish: Add flour and Old Bay seasoning to a medium bowl and blend. Add beer and whisk until blended. Pour 1" deep oil into large heavy skillet to 350 degrees F. Sprinkle halibut filets with salt and pepper. Dip fish into batter and then carefully into hot oil. Fry pieces until golden, about 3 minutes per side. Transfer fish to paper towel to drain. Serve with potatoes and tarragon mayonnaise.