Fish and Chips

Directions

Start by peeling the potatoes, then cutting the ends and sides off to make a square shape. Cut the potatoes into fries. Heat the oil in a large pot to about 350 degrees and add the fries to the oil and increase the heat to high. Fry the potatoes, stirring, until the fries are just turning golden brown. About 8 minutes. Remove the fries from the oil and drain on paper towels.

Stir together the flour, cornstarch, pepper and salt in a mixing bowl, then transfer about 1/2 cup to a rimmed baking sheet. Then add the baking powder to the remaining dry ingredients and combine well.

Reduce the heat of the oil and add more if necessary, then bring the oil back to 375 degrees.

Dry the fish well and thoroughly coat each piece with some of the flour mixture on the baking sheet, shake any excess off and place on a wire rack or plate. Add 1 1/4 cups of the beer to the flour mixture in the mixing bowl, stirring until the mixture is just combined. Your batter will be lumpy. Add the remaining beer a bit at a time, about 1 tbsp until the batter is runny. Dip 1 pice of fish in the batter and let the remaining batter run off. Return the piece of fish to the flour mixture on the baking sheet and coat once more. Repeat this process with each piece of fish.

When the oil reaches the appropriate temperature, increase to high and add the fish to the oil and fry until golden brown about 8 minutes. Transfer to paper towels and allow to dry the same as the fries. Serve immediately with tartar sauce and lemon juice.