Fish sticks and chips like at a fish and chips place

Ingredients:

French fries

• 4 large Russet Burbank potatoes
• 4 l. safflower oil

Batter

• 0.7 kg of firm-fleshed white fish fillet (tilapia, pollock, cod), cut into 2.5 cm wide strips.
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 1/4 tsp cayenne pepper
• A little Old Bay seasoning
• 1 bottle brown ale, chilled
• 2 cups of flour
• Cornstarch for dusting

Preparation:

1. Preheat oven to 95°C. In a 5-quart cauldron, heat safflower oil over high heat to 160°C.
2. Using a vegetable peeler with a wide V-shaped blade, slice the potatoes, skin included. Place in a large bowl of cold water.
3. In a bowl, whisk together flour, baking powder, salt, cayenne pepper and Old Bay seasoningStir in the beer and mix until the batter is smooth and lump-free. Refrigerate for 15 minutes. Note: The batter can be refrigerated for up to 1 hour.
4. Dry the potatoes thoroughly. When the oil reaches 160°C (320°F), lower the potatoes into the oiled pan. Working in small batches, fry the potatoes for 2-3 minutes, until pale golden brown and pliable. Transfer to a wire rack to remove excess oil and cool to room temperature.
5. Increase the oil temperature to 190°C (375°F). Return the fries to the pan and fry until crisp and golden, about 2-3 minutes. Transfer the cooked fries to a wire rack to drain off excess oil. Sprinkle with coarse salt while the fries are still warm, and return to a warm oven.
6. Heat the oil to 175°C (350°F). Lightly coat the fish pieces in cornstarch. Dip a few pieces of fish in the batter and lower them into the hot oil. Once the batter has set, turn the fish over and fry until golden brown, about 2 minutes. Transfer the fish to a wire rack to drain off excess oil. Serve with malt vinegar for dipping.