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1
Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water.
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2
Chill 30 minutes.
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3
Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325F on thermometer.
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4
While oil is heating, drain potatoes and dry thoroughly with paper towels.
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5
Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes.
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6
Transfer with a slotted spoon to fresh paper towels to drain.
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7
Fry remaining potatoes in 2 batches, returning oil to 325F between batches.
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8
Remove oil from heat and reserve.
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9
Cool potatoes, about 25 minutes.
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10
Heat oil over moderately high heat until it registers 350F.
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11
Put oven racks in upper and lower thirds of oven and preheat oven to 250F.
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12
Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch.
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13
Return oil to 350F between batches.
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14
Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
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15
Increase oil temperature to 375F.
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16
Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined.
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17
Stir in 1/4 teaspoon salt.
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18
Pat fish dry.
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19
Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess.
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20
Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated.
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21
Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
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22
Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375F between batches.
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23
Season fish and chips with salt.
