Fish and chips sandwich

Refrigerate the batter for half an hour.

Whisk about half a cup of flour with cornstarch, a little salt and pepper, and add Guinness to a batter neither too thick nor too thin.

For the tartar sauce, mix non-fat Greek yogurt with fresh chopped dill, finely chopped pickle, a squeeze of lemon and a pinch of salt and pepper; refrigerate.

Cut Yukon Gold potatoes into chunky fries.

Heat the oil to about three and a quarter and fry the potatoes about 5 minutes; remove before they are done, since they get a second fry, and let them sit.

Dust the halibut in flour, knock off the excess, coat in the batter and fry about 7 minutes, turning once.

At the halfway point add a small handful of fries to fry again as the fish finishes.

Salt the fries.

Build on a brioche bun toasted lightly on the grill: green cabbage slaw dressed with a little Japanese mayo and a little seasoning, the fish, the fries, and the tartar sauce on the top bun.