Roast the potatoes Heat the oven to 450°F. Toss the potato wedges with olive oil, ¼ teaspoon salt, and a few grinds of pepper on a rimmed baking sheet. Roast 18–22 minutes, untouched, until golden, crisp-edged, and tender inside. Yes—don’t flip them. Trust the process.
Make the batter Meanwhile, heat 1 inch of oil in a large deep skillet or Dutch oven to 360°F. In a medium bowl, whisk together the baking powder, ½ cup flour, and ½ teaspoon salt. Stir in the beer and beaten egg until smooth. It should look like a relaxed pancake batter—not glue.
Fry the fish Place the remaining ¼ cup flour on a plate. Lightly coat each piece of cod, dip into the batter (letting excess drip off), then carefully lower into the hot oil.
Fry 6–8 minutes, turning once, until deeply golden and cooked through. Transfer to a paper towel–lined plate. Sprinkle lightly with salt while hot. This matters.
Finish the potatoes While still warm, toss the roasted potatoes with the whole-grain mustard and fresh dill. That’s it. No capers. No chaos. Just sharp, herby balance.
Serve Plate the crispy cod with the mustard-dill potatoes and lemon wedges. Squeeze generously. Eat immediately. Feel smug.
