Prep Pickles: In order to remove some of the excess water from the pickles (no one wants watery tartar sauce), lay each spear on its side on a cutting board and cut off the seeds. Cut remaining part of the pickle into small pieces and then using either a cheesecloth or clean hands, squeeze out as much remaining liquid as possible. 

Blend: Add prepared pickles to food processor along with mayo, dill, lemon juice, garlic, dijon and onion. Blend until consistency is smooth (don't over-blend). 

Taste + Adjust: Taste and add any salt or pepper, as-needed, as well as any additional dill, lemon, etc. 

Heat Oil: Use a very deep cast iron skillet (we used a 5qt. cast iron skillet - 5.5 inches deep) and fill approx. 1/2 full with the oil of your choice. Bring oil between 375-400 degrees F. 

Prep Fish: Meanwhile, cut cod fillets into large chunks (approx. 3 inches wide). Pat fish dry with a clean paper towel. Season fish generously with kosher salt and ground black pepper. Sprinkle with a little rice flour or cornstarch (whichever you plan on using in the recipe). Set aside. 

Combine Batter: In a large bowl, whisk together the all-purpose flour, rice flour (or cornstarch), baking powder, kosher salt, black pepper, Old Bay Seasoning and onion powder. Whisk in the cold beer - the consistency should be a bit thinner than pancake batter.  

Coat + Cook Fish: Dredge fish into the batter, let excess batter fall off. Carefully place in the hot oil and let cook 2 1/2 - 3 minutes (3 minutes for the thicker pieces), flipping halfway. 

Serve: Remove with slotted fish spatula and transfer to paper towel-lined plate. Sprinkle with kosher salt and serve immediately with some tartar sauce and fresh lemon wedges.