Place the flour and Old Bay into a large bowl and whisk to combine. Add the beer and 1/4 cup water and whisk to make a smooth batter. Put an inch of oil into a frying pan and heat over medium high heat until temperature registers 350 F on a deep fry thermometer. Working in small batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off the excess, and fry. Turn the fish occasionally until cooked through and golden brown. Each piece should be done in about 5 minutes. Place the fish on a wire rack or on a heavily paper toweled plate.
1 Head of Cabbage, Thinly Shredded
1 Head or Purple Cabbage, Thinly Shredded
1 Cup of Matchstick Carrots
3/4 Cup of Mayonnaise
2 Tablespoons of Dijon Mustard
2 Tablespoons of Apple Cider Vinegar
3 Tablespoons of Sugar
1 Tablespoon of Onion, Grated
Combine all ingredients in a bowl and season with salt and pepper.
1 Cup of Mayonnaise 1 Cup of Finely Chopped Pickles 1 Tablespoon of Fresh Dill 1 Teaspoon of Lemon Juice 1 Teaspoon of Sugar 1/4 Teaspoon of Ground Pepper 2 Tablespoon of Onion, Finely Chopped