For: Chips

1. Wash, scrub, rinse and dry the russet potatoes.
2. Fill a Dutch oven or heavy pot suitable for frying with about 3-inches of oil and slowly heat it to 300°
3. Cut the potatoes into fries about ½-inch thick.
4. Carefully add the potatoes to the oil, gently agitate them to prevent them from sticking to each other or the bottom.
5. Fry until the potatoes are softened all the way through – about 7 minutes.
6. Remove from the oil and drain on a wire rack.
7. Prepare the Beer Battered Fish before finish frying the chips.
8. To finish frying, add the potatoes to oil that is 350°F (after you fry the fish).
9. Fry until golden and crisp – about 3 minutes.
10. Drain well and sprinkle with salt.

For: Beer Battered Fish

1. Cut the fish into eight strips weighing about 4 ounces (113g) and about ¾-inch thick.
2. Season the fish lightly with kosher salt.
3. Fill a Dutch oven or other tall heavy pot suitable for frying with about 3-inches of oil. Slowly preheat the oil to 350°
4. While the oil is heating prepare the beer batter by whisking together 1 cup of Cup4Cup flour with 1 teaspoon kosher salt and the cold beer. Whisk just until the batter comes together.
5. Dredge the fish in the remaining flour to coat all sides evenly then shake off the excess.
6. Dip the strips in the batter ensuring that they are well coated.
7. Fry the fish in the hot oil until golden and crisp, approximately 2-3 minutes.
8. Drain the fish on a rack and keep warm in a low oven while finish frying the chips.
9. Sprinkle lightly with kosher salt.

To Assemble:

1. Serve the battered fish piping hot with the chips.
2. Serve with lemon wedges.