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1
Preheat a deep-fryer with oil to 375 degrees.
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2
Bring a large pot of water to a boil over medium heat and add some salt.
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3
In small batches, add the cut potatoes and cook for 4 minutes, until they are soft.
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4
Carefully remove them from the boiling water and shock in a bowl of icy cold water.
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5
Drain and dry well with paper towles.
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6
Arrange the potatoes on a paper towel lined sheet tray and let air-dry.
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7
Repeat with each batch.
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8
In a large bowl, whisk together 1 c flour, the cornstarch, garlic powder, cayenne, and smoked paprika, baking powder, and salt and pepper, to taste.
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9
Add the beer and whisk until incorporated.
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10
The batter will be slightly lumpy.
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11
Add the remaining 1 c of flour to a pie plate.
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12
In batches, dredge the fish fillets in the flour, then the beer batter.
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13
Let the excess batter drip off and gently lower into the fryer.
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14
Fry until golden brown and flip, roughly 2 to 3 minutes.
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15
Remove from the oil and arrange on a serving platter.
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16
Add the blanched potatoes to the deep fryer and fry until golden brown and crisp, about 5 to 6 minutes.
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17
Remove to paper towels to drain and sprinkle with kosher salt.
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18
Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.
