Ingredients
safflower oil or other good frying oil
4 large Russet potatoes
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds tilapia or cod, cut into 1-ounce strips
Cornstarch

Instructions
Preheat oven to 200 degrees F.

Cut potatoes into fries. Soak in a large bowl of cold water for thirty minutes.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes to an hour.

Heat the oil to 280 degrees.

Drain potatoes thoroughly, removing all excess water with a towel. Submerge small batches of the potatoes in the 280 degree oil. Fry for 6 to 8 minutes. They should still be pale and limp. Remove from oil, drain, and let rest for 15 minutes.

Heat oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and put in the 200 degree oven to keep warm.

Heat oil to 350 degrees. Lightly dredge fish strips in cornstarch. Dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with fries and malt vinegar.