4 lbs. cod or other firm white fish, cut into approx. 5" x 3" pieces
4 large russet potatoes (about 3 lbs.)
1/4 cup vegetable oil
3 quarts vegetable oil for frying
1 1/2 cups all purpose flour
1/2 cup cornstarch
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/8 tsp. black pepper
2 tsp. salt
1 tsp. baking powder
10 oz. cold beer (I like to use Newcastle brown ale)
Cilantro-lime tartar sauce (or your fav tartar sauce) http://thegrubfiles.blogspot.com/2012/07/fish-chips.html
1. Combine all the ingredients for the seasoned flour together in a bowl. Transfer 3/4 cup of the mixture to a baking sheet. Add 1 tsp. baking powder to the remaining flour in the bowl and stir to combine. Set aside.
2. Peel the potatoes and cut each in half lengthwise. Cut each half in half and then slice into wedges. Place in a bowl and cover with water to keep potatoes from turning brown.
3. Drain the water from the potatoes and blot the wedges dry with paper towels. Toss with 1/4 cup vegetable oil, cover with plastic wrap, and microwave for 6 minutes on high, stirring halfway through with a rubber spatula.
4. Drain potatoes in a strainer and rinse with cold water. Spread on a kitchen towel and pat dry. Let cool to room temperature (10 minutes to 1 hour).
5. Heat 3 quarts of oil in a large pot or deep skillet over medium high heat to 350F. Add the potatoes and turn heat up to high. Fry 6-8 minutes until lightly golden. Drain the potatoes on paper towels and set aside.
6. Reheat the oil in the pan until it reaches 375F.
7. In the meantime, add the cold beer to the flour-baking powder mixture in the bowl; stir well with a whisk to combine.
8. Blot the fish filets dry with paper towels. Dredge the fish in the dry flour mixture on the baking sheet, then dredge in the wet beer-flour mixture in the bowl. Drop into the hot 375F oil and fry 7-8 minutes (do this in batches if needed so as not to overcrowd pan) or until golden brown. Drain on paper towels.
9. When all the fish is fried, bring oil back up to 375F. Add the fries and cook a second time for 3-5 minutes until crisp and golden. Drain on paper towels and season with kosher salt and garlic powder while still hot.
10. Plate the fish and fries on individual plates (I like to use those red plastic deli baskets lined with waxed paper). Serve with tartar sauce and malt vinegar on the side.