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1
Whisk the flour and baking powder ina medium bowl and make a well in the center.
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2
Gradually whisk the beer into the well to make a smooth, thin batter.
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3
Cover and refrigerate at least 1 hour.
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4
(You can make the batter up to 12 hours in advance; it gets better the longer it sits.
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5
).
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6
Preheat the oven to 400 degrees.
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7
Cover the potatoes with water in a medium pot and add a pinch of salt.
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8
Bring to a boil over medium-heat and cook until fork-tender, about 20 minutes.
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9
Drain and pat dry.
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10
Toss the potatoes with the melted butter and spread on a baking sheet.
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11
Slightly flatten each potato with a spatula(do not mash completely) and season with salt and pepper.
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12
Roast in the oven until crisp and golden, 15 to 20 minutes.
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13
Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees.
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14
Season the fish all over with salt and pepper.
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15
Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil Fry until evenly brown, turning with tongs, about 2 minutes per side.
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16
Transfer to paper-towel-lined plate to drain.
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17
Transfer the potatoes to bowls or plates along with the fried fish.
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18
Sprinkle with the parsley and serve with malt vinegar, if desired.
