Crispy Beer-Battered Fish and Chips

Ingredients

Cut 1 ½ pounds russet potatoes into 1-inch sticks. Rinse them with cold water, then dry them very well with paper towels.
Add about 2 inches of vegetable oil to a large, heavy-bottomed pot or deep fryer, approximately 1-2 quarts of oil.
Heat the oil over medium heat to 325 degrees Fahrenheit. Add the potatoes to the oil and cook for 6-8 minutes, until the fries soften. Use a thermometer to monitor the temperature of the oil to maintain it between 300-325 degrees Fahrenheit.
Remove the fries from the oil with a slotted spoon and transfer them to a paper-towel-lined baking sheet or plate. Increase the heat to medium-high to bring the temperature of the oil to 375 degrees Fahrenheit.
Once the oil reaches 375 degrees Fahrenheit, fry the potatoes a second time, this time in small batches for 2-3 minutes until they brown and crisp up. Maintain the oil temperature between 350-375 degrees Fahrenheit. Remove them from the oil and return them to the paper-towel-lined dish and sprinkle immediately with salt.

Cut 1 1/2 pounds fresh white fish into 8 even pieces and pat them very dry with paper towels. Set aside.
Combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon Old bay seasoning , and 1/4 teaspoon paprika in a medium bowl. Whisk in 1 cup light beer until the batter reaches a consistency slightly thinner than pancake batter.
Toss the fish fillets carefully in 1/2 cup all-purpose flour, then dip them each in the beer batter, allowing the excess to drip off for a few seconds. Carefully add the battered fish to the oil in batches of 2-3 pieces at a time and fry for 6-8 minutes, flipping the fish halfway through until they are golden brown.
Serve immediately with the warm fries and tartar sauce, lemon wedges, and malt vinegar on the side.