Note – Set aside 3 tbsp of flour (for dredging the fish in flour later on).

Mix the remaining flour and corn starch and 1/2 tsp kosher salt, and then pour in the beer while whisking. If you’re using all-purpose/plain flour instead of self-raising flour, don’t forget to add the baking powder. You should have a batter with a ribbon-like consistency (falling like thick ribbons, leaving a trail on the batter for a couple of seconds before disappearing).

Peel and slice the potatoes into thick (1/2 inch-wide) strips.

To a deep-fryer or large pot, add the oil and bring it to a temperature of 300°F (150°C).

Lower the chips in (a few at a time) (using a strainer/skimmer spoon or something similar) and blanch/cook for about 3-4 minutes. If not using a deep fryer, you may have to do this in batches (we did this in 2 batches).

Remove and transfer to a wire rack to dry. If you have time, you can wait for the chips to cool down and dry, and they’ll be crispier. Otherwise, you can proceed straight to the next step (and they’ll still be delicious and crispy).

Bring the oil temperature up to 380°F (190°C).

Lower in the fries (a few at a time) for a second frying and cook until golden. Again, you may have to do this in batches (we did it in two batches).

Sprinkle some salt on them as soon as you remove them from the fryer.

Place them on a wire rack.

Pat dry the fish fillets with paper towels.

Season them with some salt.

Dredge the fish fillets in seasoned flour (flour with a sprinkle of salt).

Batter the fish.

Bring the oil up to 385°F (195°C).

Add the battered fish to the hot oil (carefully), laying the fish away from you so the oil doesn’t splatter. Note that the oil will bubble up, so it’s important your pot is large
enough so that the oil doesn’t overflow and splash everywhere!

Fry the fish until cooked and browned (about 5-8 minutes, 5 for small fillets and 8 for large fillets). Using an oil splashguard is very helpful if you don’t have a deep fryer.

Once the fish is cooked, place it on a wire rack (or paper towels) and sprinkle it with salt as soon as you get them out of the oil and onto the wire rack.