Tom Green Beer Battered Fish & Chips

I absolutely love beer battered fish & chips, so I thought I would pay homage to the Canadian legend Tom Green and use his beer in this recipe. I tried it and loved it. I ask all of you to try it out and let me know what you think...
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The Tom Green Beer Battered Fish & Chips

Makes: 4

INGREDIENTS:

Tartar Sauce:
1 cup mayonnaise
2 tablespoons chopped parsley
1 tablespoon drained capers, chopped
1 teaspoon Dijon mustard
6 French gherkins or pickles, finely chopped
1 lemon, juice and grated zest
Coarse salt and freshly cracked black pepper

Fish and Chips:
4 cups vegetable oil, for frying
2 pounds Yukon Gold potatoes, peeled and cut into 3-inch long, 1/3-inch wide sticks, soaked in cold water overnight and patted dry
Salt to taste
1 ¾ cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Large pinch cayenne
2 egg whites
1 bottle of Tom Green's Beer
8 2 ounce pieces boneless cod fillets
Coarse salt and freshly cracked black pepper
¼ cup cornstarch
1 Lemon, wedges for garnish

DIRECTIONS:

Tartar Sauce:
1. Combine all the sauce ingredients in a small bowl.
2. Cover and refrigerate until needed. (Tartar sauce can be made several days ahead.)

Fish and Chips:
1. To make the chips, in a large, heavy-bottomed pot with high sides, heat vegetable oil to 320 degrees F.
2. Working in small batches, cook the chips until soft and cooked through but not browned, about 3 minutes.
3. Make sure oil returns to 320 degrees F between batches.
4. Drain on paper towels and let cool to room temperature.
5. Preheat oven to 150 degrees F.
6. To make the batter, whisk together the flour, baking powder, salt, cayenne, egg whites and beer until smooth.
7. Heat oil to 375 degrees F. and fry chips in small batches until crisp and golden, about 1 to 2 minutes.
8. Drain on a rack over a baking sheet and immediately season with salt.
9. Keep the chips warm in the oven.
10. Make sure the oil returns to 375 degrees F between batches.
11. Reduce oil to 350 degrees F.
12. Season the cod fillets with salt and pepper.
13. Put the cornstarch in a shallow dish.
14. Working with a few pieces at a time, dip the cod fillets in the cornstarch and then in the batter and fry until golden and cooked through, turning once halfway through the cooking time, about 8 minutes total.
15. Drain on paper towels and season immediately with salt.
16. Make sure oil returns to 350 degrees F between batches.
17. Serve fish with the chips, tartar sauce, green peas, & a lemon wedge.