Perfectly Crispy Fish & Golden Chips

1. Prep the Potatoes

In a large microwave-safe bowl, combine the cut fries with 1/4 cup oil. Cover with plastic wrap and microwave on high until the fries are semi-translucent and tender yet still firm, about 6-8 minutes, stirring halfway through. Drain in a strainer, rinse under cold water, and dry with kitchen towels. Let them reach room temperature for 10 minutes to an hour.

2. Batter Mixture

In a large bowl, whisk together the flour, cornstarch, cayenne, paprika, black pepper, and 2 teaspoons of salt. Place 3/4 cup of this dry mix on a tray. Stir the baking powder into the remaining flour mix.

3. Frying the Fries

Heat 2 quarts of oil in a Dutch oven to 350°F (medium heat). Fry the potatoes until they are light golden brown, about 6-8 minutes. Drain on paper bags or towels.

4. Prep the Fish

Increase the heat to medium-high and add the remaining oil to reach 375°F. Dry the fish with paper towels and dredge in the flour on the tray. Shake off excess and place on a wire rack.

5. Make the Batter

Combine 1 1/4 cups of beer with the flour mixture, stirring until just combined with some lumps remaining. Add more beer if necessary until the batter is the right consistency. Dip the fish in the batter, allow excess to drip off, and then coat again in the flour mixture.

6. Fry the Fish

Once the oil is at 375°F, carefully add the fish, shaking off excess flour. Fry until golden brown, about 7-8 minutes, and drain.

7. Crisp the Fries

Return the fries to the oil and fry until crisp, 3-5 minutes. Drain and season with salt.