Dogfish "Huss"

Traditional English Fish and chips

Ingredients[]

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.
Next cut from anus to jaw line, then cut the gill to centerline cut just made.
Clean the innards out.
Next step down on head or hang head from hook penetrating the cartilaginous "back bone".
Grab on to the flap created when cutting from gill to centerline and pull off skin.
Trim loins from the center running cartilage cut into ½-1 inch thick steaks.
In a large pot or Dutch oven heat oil to 375°F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
Hold in low oven to keep warm while cooking the fish.
Reheat oven to 225°F.

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