For the batter:
2 cups flour
1/2 tea spoon of all spice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 cup of milk
1 Pint of ale, cold
1 1/2 pounds firm-fleshed whitefish (O’Neills use cod), cut into 2-ounce strips

Directions
Heat the oil to 350 degrees.

In a bowl, whisk together the flour, seasoning, salt and pepper. Whisk in the beer egg and milk until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made ahead of time.

Lightly dredge fish strips in seasoned flour. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar, lemon and tartar sauce.