Prepare the chips

• Peel the potatoes and cut them into thick chips.
• Rinse the chips in cold water and pat them completely dry.

First fry the chips

• Heat the oil to about 150 °C.
• Fry the chips until soft and pale, then drain them.

Make the batter

• Whisk the flour, cornstarch, baking powder, salt and pepper in a bowl.
• Pour in the cold beer and whisk to a smooth batter.

Fry the fish

• Raise the oil temperature to about 180 °C.
• Dip the fish fillets in the batter and fry them until golden and crisp.
• Drain the fish on a rack.

Finish the chips

• Fry the chips a second time until golden and crisp.
• Drain and season with salt.

Serve

• Serve the fried fish with the hot chips.