In a deep pot, preheat the cooking oil to 345 degrees F. Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter ? thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.
Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.
Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.
Chips:
In deep pot, preheat the oil to 275 degrees F. Cut potatoes lengthwise, about 1/2 by 1/2 by 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well. Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.
Remoulade:
Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.
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