Mix the mayo, garlic, dill pickle and sriracha sauce together in a small bowl and refrigerate until ready to use.

If you don't have a deep fryer, use a heavy deep pot to bring your oil to a very high temperature. You can check to see if it's ready by dropping a few drops of batter into the oil. If it starts to boil and sizzle it's ready. I had to keep my burner on high at the beginning and reduced it a bit after awhile.

For the fish, cut the cod into pieces and blot with a paper towel.

Prepare two shallow bowls. In one add ½ cup of flour, ½ teaspoon of salt and ½ teaspoon of pepper and mix well.

In the other bowl, add 1 cup of flour, ½ teaspoon of salt, ½ teaspoon of pepper, onion powder, and garlic powder. Mix well before slowly adding the beer to this bowl and whisking to combine. The batter should be a little thinner than pancake batter.

Dredge the fish in the flour and then the batter and then lower into the hot oil. You may have to do these in batches.

Once they start to brown, turn them over. It shouldn't take but 3-5 minutes per batch.

Let them drain on a piece of paper towels.