Directions

1. Place a Lodge Cast Iron Fish Pan in the cooking chamber of the Napoleon Grills Prestige P500 Gas Grill. Add the oil to the pan and bring to 400ºF.
2. To prepare the chips, bring a pot of water to a boil. Add the potato wedge to the boiling water and cook until tender when pierced with a toothpick, but not falling apart. Remove from the water and cool.
3. To prepare the fish, cut the cod fillets into pieces. Combine the ingredients for the beer batter and whisk to combine.
4. Dip each piece of fish in the flour. Shake off excess, then transfer to the beer batter. Remove from the batter and place directly into the preheated oil in the fish pan on the grill. Do not overcrowd the pan.
5. Add a handful of the par-cooked potato wedges to the hot oil, as well.
6. Increase the heat as needed to keep the oil temperature at about 350ºF (the temperature will fall as you add the cold food to the hot oil).
7. Remove the chips when golden brown in color. Transfer to a paper towel lined bowl and season with the Killer Hogs All Purpose Seasoning.
8. Remove the fish when the internal temperature passes 145ºF and the surface is golden brown in color.
9. Serve the Beer Battered Fish & Chips with malt vinegar and Grilled Lemon Dill Aioli.