Fish and Chips

Directions

1. 1
   Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water.
2. 2
   Chill 30 minutes.
3. 3
   Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325F on thermometer.
4. 4
   While oil is heating, drain potatoes and dry thoroughly with paper towels.
5. 5
   Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes.
6. 6
   Transfer with a slotted spoon to fresh paper towels to drain.
7. 7
   Fry remaining potatoes in 2 batches, returning oil to 325F between batches.
8. 8
   Remove oil from heat and reserve.
9. 9
   Cool potatoes, about 25 minutes.
10. 10
    Heat oil over moderately high heat until it registers 350F.
11. 11
    Put oven racks in upper and lower thirds of oven and preheat oven to 250F.
12. 12
    Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch.
13. 13
    Return oil to 350F between batches.
14. 14
    Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
15. 15
    Increase oil temperature to 375F.
16. 16
    Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined.
17. 17
    Stir in 1/4 teaspoon salt.
18. 18
    Pat fish dry.
19. 19
    Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess.
20. 20
    Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated.
21. 21
    Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
22. 22
    Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375F between batches.
23. 23
    Season fish and chips with salt.