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1
For the chips: Slice potatoes into even-sized sticks.
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2
Mine were about 1/4 by 1/4 inch thick.
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3
Place in a bowl of ice water once cut.
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4
Allow to sit for 510 minutes.
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5
Drain water and blot off excess water that remains on potato sticks.
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6
For frying, I used a countertop fryer, but you can use a Dutch oven or even a large cast iron skillet.
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7
Heat oil to 375 degrees F. Drop 1/4 of chips into fryer.
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8
Allow to cook for 3 minutes.
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9
After 3 minutes, pull them out of hot oil using a slotted spoon or kitchen spider and drain on paper towel.
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10
They will only be par-cooked at this point.
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11
Cook the rest of chips in the same fashion.
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12
Once they are all par-cooked and drained, put them back in fryer the same way.
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13
Cook 1/4 of batch at a time and cook until crispy and golden.
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14
Scoop chips out of oil, drain on paper towels and immediately season with salt to your liking.
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15
It is crucial to salt while hot out of fryer.
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16
For the fish: Heat oil to 375 degrees F. Once again, I used a table top fryer, but you can use whatever you are comfortable with.
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17
A Dutch oven or cast iron skillet is fine too.
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18
In a large mixing bowl, combine flour, baking powder and salt.
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19
Mix well.
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20
Add beer.
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21
Whisk until smooth.
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22
Allow mixture to sit for at least 10 minutes.
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23
Put cornstarch into a shallow bowl.
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24
Dredge fish in cornstarch.
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25
Dip fillets into batter and allow excess batter to run off.
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26
This step is important because if you dont let the excess run off, fillets will be too thick and wont cook through properly.
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27
Carefully slip fillets into hot oil.
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28
Allow to cook on one side for 34 minutes.
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29
Flip over and allow to cook on the other side for another 34 minutes.
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30
Once cooked, place fillets on a paper towel to drain.
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31
Serve immediately.
