2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 bottle (12 ounce) brown beer

1 1/2 - 2 pounds cod, cut into 3" x 4" pieces

2/3 cup cornstarch

Vegetable oil

Salt

Malt vinegar

Make batter:  In a medium bowl, combine flour, baking powder, salt and cayenne.  Whisk in beer a third at a time and mix until smooth (note:  if you want the batter to be a little thinner, add a little more beer).  

Heat 1/2" vegetable oil in large, deep skillet.  Dredge fish in cornstarch, dip in batter and fry until deep golden, turning once.  Do not crowd pan - fry a few at a time.  Remove to a paper-towel lined baking pan, lightly salt and keep warm in a low oven until all fish is fried.  Serve with malt vinegar.  Serves 4 - 6.