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.