The recipe is as follows:
4 Large russet potatoes
2 Cups Flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp Cayenne pepper
A dash of Old Bay Seasoning
1.5 14oz cans of Guinness, cold
1.5 Lbs of Whitefish (cod, haddock, tilapia ect.) cut into 1-2 inch strips
Cornstarch, for dredging
1 jar Gaidos Tartar Sauce
1 bottle Heinz Malt Vinegar
-Heat oven to 200 degrees F.
-Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
-Cut the potatoes into wedges with the skin on. Place in a large bowl with cold water; set aside.
-In a large bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps.
-Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
-Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil.
-Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
-Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack.
-Season with kosher salt while hot and hold in the oven.
-Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil.
-When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar & Gaidos Tartar Sauce