Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.
