In a small bowl, mix together the mayonnaise, onion, dill, lemon juice, vinegar, and lots of freshly ground pepper. There should be enough pepper that it’s spread quite heavily throughout the dip, giving it a bit of bite. Set aside until you’re ready to serve.

In a large mixing bowl, combine the flour, cajun seasoning, garlic powder, and a few cracks of salt and pepper. You’ll be salting the fish separately, so don’t get too heavy handed with the batter. In a separate bowl, whisk the egg before adding it to the dry ingredients, mixing well until combined, The batter will be a bit flakey.

Place a pan over medium-high heat and pour in enough grapeseed oil to cover a little more than half of each fillet (Approx. 1/4-1/2 an inch).

Once the oil is ready (about 180 degrees Fahrenheit), slowly pour 1 cup of cold beer into the bowl of dry ingredients and mix until well combined. Depending on preferred consistency, add some or all the remaining 1/4 cup.

Cut each fillet into desired size, pat dry and season with salt.

Dredge one fillet at a time in beer batter, coating completely. Very carefully transfer the fillet into the hot oil, and immediately repeat with one more. The oil should sizzle vigorously. Allow the fish to fry until they are a deep golden hue (approx. 2 minutes), peaking underneath with a pair of tongs if necessary. Once browned, very carefully flip the fillets. If you’re nervous about breaking the crust, you can use the tip of a fork to help tip the fish before grabbing it with the tongs. Avoid getting too close to the pan, as there can be a fair bit of spatter. Once flipped, allow the second side to brown, then remove the fish from the pan and transfer to paper towel or a wire rack, in order to drain excess oil. Cover to keep warm, and repeat with the remaining fillets.

Serve warm topped with oniony dill sauce, and enjoy!