A recipe by Julie Van Rosendaal
Put the potato wedges into a medium bowl and cover with cool water.
Put 1/4 cup of the flour into a shallow dish, and cut the fish fillets diagonally into 1-inch wide strips.
In a medium bowl, whisk together the remaining 1 1/2 cups flour, a pinch of salt and the beer—it should have the consistency of pancake batter.
In a shallow, heavy pot, heat a couple inches of oil until it’s hot but not smoking (or registers about 350°F).
Pat fish dry with paper towels and dredge in the flour, shaking off the excess. Coat a few pieces at a time in the batter and then slide into the oil.
Cook, turning as needed, for 4-5 minutes, until deep golden and cooked through. Transfer to a paper towel-lined plate and sprinkle with salt.
When the fish is cooked, drain and pat the potato sticks or wedges dry and fry them in the oil until deep golden.Transfer to a paper towel-lined plate and sprinkle with salt.