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1
Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin.
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2
Transfer to a large bowl and soak in tepid water for 30 minutes.
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3
In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt.
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4
Pour in the beer and whisk to form a smooth batter.
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5
Set aside.
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6
Pat the fish very dry.
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7
Cut the fish lengthwise into 1 by 3-inch strips.
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8
Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides.
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9
Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner.
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10
Spread them out on a pan and pat completely dry with paper towels.
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11
Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes.
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12
With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain.
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13
Season with fine salt to taste.
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14
(Make sure to let the oil come back to 360 degrees before frying each batch.)
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15
Transfer the potatoes to the oven to keep warm.
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16
Season the fish with the salt and pepper.
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17
Working in batches, dip the fish strips in the batter to coat evenly.
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18
Carefully add to the oil.
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19
Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes.
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20
Transfer to a paper towel-lined pan to drain.
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21
Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish.
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22
(Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
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23
Serve the fish with the chips and malt vinegar and/or tartar sauce.
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24
Cook's Note: For a thicker and puffier crust on the fish, dredge the strips in flour, pat off the excess and then dip in the batter.
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25
Do not fry too many pieces of fish at once or the oil temperature will drop too low and the fish will be greasy.
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26
In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion.
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27
Refrigerate for 30 minutes for the flavors to come together.
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28
Serve.
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29
Yield: about 1 1/4 cups
