Beer Battered Cod and Grilled Pineapple

As good as you'll find at any restaurant.
One of my wife's favorites. You've gotta try it!

Ingredients:
Olive oil (spray can works well)
11/2 cups all-purpose flour, divided
2/3 cup beer (a good ale or stout)
1 egg, lightly beaten
2 teaspoons baking powder
Salt and fresh ground pepper
1 - 2 lemons
2 or 3 slices of fresh pineapple
Cooking oil - a deep fryer works best. Walgreen's usually has a good one for less than $30. Once you have it, you'll use it a lot. Otherwise heat the oil in a kettle.
1 pound of fresh cod cut into strips about 3 inches long and 1-2 inches wide.

Note on buying fish: Smell it before you buy it. Fresh fish should have a clean aroma, if it has a 'fishy' odor, it isn't fresh.

Directions:

• Heat deep fryer to highest setting or heat vegetable oil in kettle. The oil should be 2 inches deep, heat to 350 to 370 degrees (use candy thermometer), be careful not to overheat oil or it will smoke.
• Heat grill surface on high.
• In a dish, whisk together 3/4 cup of flour, beer, egg, and baking powder. Beer will foam up, and may flow over sides if dish is too shallow, you may want to whisk in a sink. Batter should have thick consistency, similar to that of shampoo.
• Place remaining 1/2 cup flour in a separate shallow dish.
• To prepare the food in the right sequence so that everything is done at the same time, take note of the following sequence and cook both the pineapple and fish simultaneously, both will cook in about 5 to 6 minutes:

1. Preheat oven to 200 F.
2. Season both sides of fish fillets with salt and black pepper.
3. Dredge the fish in flour, turn to coat both sides and then shake off excess flour.
4. Lightly coat pineapple slices with olive oil and place on grill that is on high heat.
5. Allow 3 to 5 minutes per side, until good grill marks appear on both sides. As soon as pineapple is on the grill:
6. Dunk fish in beer batter and turn to coat both sides. Keep batter dish near oil, as batter will drip from fish.
7. Add fish to hot oil, turn them over after a couple of minutes to cook evenly, until coating is golden brown. Depending on size of filets and temperature of the oil they should take 5 to 7 minutes to cook.
8. Remove fish from oil. If using a kettle with oil, use metal slotted spoon or "spider". Place on a paper towel lined plate for a minute.
9. The fish is cooked in several batches. To keep it hot and crisp, transfer fish to a baking rack on top of a cookie sheet in oven @ 200 F.
10. When all the fish is done, transfer to dinner plate and serve with pineapple. Slice lemons in half and squeeze juice over fish.