Dogfish "Huss"

Description
Traditional English Fish and chips

Ingredients

 * 1 freshly caught dogfish
 * 4 baking potatoes

Batter

 * 1 – 2 (12-ounce) bottle beer
 * 2 – 4 cups all-purpose flour
 * ½ teaspoon house seasoning

House Seasoning

 * 1 cup salt
 * ¼ cup black pepper
 * ¼ cup garlic powder

Description

 * 1) Cut off all of the fins being careful to avoid mildly toxic dorsal spines all but the dorsal can be used as gelatinous soup base because of cartridge.
 * 2) Next cut from anus to jaw line, then cut the gill to centerline cut just made.
 * 3) Clean the innards out.
 * 4) Next step down on head or hang head from hook penetrating the cartilaginous "back bone".
 * 5) Grab on to the flap created when cutting from gill to centerline and pull off skin.
 * 6) Trim loins from the center running cartilage cut into ½-1 inch thick steaks.
 * 7) In a large pot or dutch oven heat oil to 375°F.
 * 8) Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
 * 9) Hold in low oven to keep warm while cooking the fish.
 * 10) Reheat oven to 225°F.

Batter

 * 1) In a large bowl, pour in 1 bottle of beer.
 * 2) Sift 1½ cups flour into the bowl, whisking in gently until just combined, stir in house seasoning.
 * 3) Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter.
 * 4) Dredge the pieces of fish in ½ cup of remaining flour and slide into oil as coated.
 * 5) Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
 * 6) Transfer to a paper towel-lined baking sheet and keep warm in oven.
 * 7) Fry remaining fish in batches, returning oil to 375°F between batches.
 * 8) Serve fish with french fries and lemon slices, tartar sauce, or lemon aioli.

House Seasoning

 * 1) Mix the seasoning ingredients together.