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1
Heat oven to 200 degrees F.
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2
Heat the oil in a 5-quart Dutch oven, over high heat, until it reaches 320 degrees F on a deep-fry thermometer.
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3
Using a slicer with a wide blade or a chef's knife, slice the potatoes into chips.
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4
Place in a large bowl with cold water.
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5
In a large bowl, whisk together the flour, baking powder, salt, and green tea mix.
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6
Sift all the ingredients together to aerate the flour.
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7
Whisk in the beer until the batter is completely smooth and free of any lumps.
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8
Refrigerate for 15 minutes.
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9
Note: The batter can be made up to 1 hour ahead of time.
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10
Drain potatoes thoroughly, removing any excess water and pat dry with paper towels.
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11
When oil reaches 320 degrees, submerge the potatoes, in batches, into the oil.
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12
Fry for 2 to 3 minutes until they are pale and floppy.
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13
Remove from oil, drain, and cool to room temperature.
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14
Increase the temperature of the oil to 375 degrees F. Add the cooked fries and fry until crisp and golden brown, about 2 to 3 minutes.
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15
Remove and drain on roasting rack.
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16
Season with kosher salt while hot and hold in the oven.
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17
Allow oil to return to 350 degrees F.
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18
Lightly dredge fish in flour.
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19
Working in small batches, dip the fish into batter and immerse into hot oil.
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20
When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
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21
Drain the fish on the roasting rack.
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22
Serve with malt vinegar and tartar sauce.
