Satisfy Your Cravings with this delicious meal

Directions: Thinly slice all vegetables for coleslaw, combine in a bowl with parsley. For the coleslaw dressing, in a bowl or vessel not much larger in diameter than immersion blender add egg, and slowly add oil until thickens, about 1-2 minutes. Add remaining seasoning and slowly add vinegar and sugar mixture until desired taste is reached, combine with slaw and place in the fridge to combine and allow slaw to release moisture. To make tartar sauce, repeat process to make aioli, combing egg and oil, add remaining ingredients and place in fridge to firm up. Mean while peel and slice potatoes and place in water for at least 20-30 minutes. Cut fish down to desired sized pieces, place on wire rack or paper towels and place in fridge uncovered to allow to dry out surface. Preheat oil to 350 degrees Fahrenheit,  fry potatoes in small batches not to overcrowd pan allow to fry until soft, not paying too much attention to the color at this point, remove and place on cooling rack to drain. For beer battered fish, combine all dry ingredients, coat fish in flour dredge removing excess and place on cooling rack. Combine remaining dredge with beer whisk to combine and set in the fridge for 15-30 minutes. Batter and fry fish until golden brown, fish internal temp should reach a max of 145 degrees, place on rack and if possible into oven on "keep warm" or at 150 degrees until French fries are done. Increase oil temperature to 400 degrees and fry the potatoes a second time until crispy and golden brown salting immediately after frying. Serve up fish and fries along with coleslaw, tartar sauce, and a couple of lemon slice!