To make batter: Sift together all the dry ingredients. Whisk the egg into the beer and add to the dry mixture, whisking until smooth. Set aside in the fridge for about 10 minutes.
Preheat the deep fryer to 350�F. Dredge the cod portions in flour and shake off the excess. Using a fork, dip the cod in the batter and gradually and gently ease the coated fish into the deep fryer. (Your basket should be in the fat. This will allow a crust to form and help prevent the fish from sticking to the basket.) Turn the fish over to brown evenly, if necessary, and cook until the crust is medium brown and crispy. Drain and serve with fries.

To make the fries: Ensure the fries are completely dry. Fill the fryer basket halfway with fries and allow them to deep fry at 350�F for 5 minutes. Drain and set them on a rack to cool a little. This is blanching. Once you are ready to serve your fish, place the fries back in the deep fryer and cook until they are nicely browned and cooked through. Drain. Toss the fries in the Montreal Steak Spice while they are still hot and serve immediately. Makes 3-6 servings.