Handcut, crispy, hot salty chips meet lightly battered, tender fish in this undeniably delicious British classic. https://www.snappersfish.com/post/fish-chips 3 large russet potatoes (about 3 pounds), scrubbed and cut into ⅓-inch-thick sticks (see Note) 12 ounces pale ale (or other light beer) 2 ¼ cups all-purpose flour, divided 1 teaspoon baking powder 6 teaspoons sea salt, plus more to taste 1 teaspoon cayenne 1 teaspoon garlic powder Vegetable oil or refined peanut oil, fo

2 cloves garlic 1 Scotch bonnet chile pepper Kosher salt 6 tablespoons extra-virgin olive oil 6 scallions, thinly sliced 1 pound large shrimp, peeled and deveined, tails intact (shells reserved) 4 ears corn, kernels cut off (cobs reserved) 1/2 cup dry white wine 1/2 small butternut squash, peeled, seeded and chopped 1 large Yukon gold potato, peeled and diced 1 12-ounce can evaporated milk 1 pound mussels, scrubbed and debearded 1/2 pound flounder fillet, cut into chunks 2 la