Cut potatoes into even 1/2-inch (1.2 cm) thick sticks. Place in a large bowl of cold water with 1 tablespoon white vinegar and soak 20–30 minutes to remove excess starch (or at least 15 minutes).

Rinse and dry

Drain potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and dry thoroughly—moisture will cause oil splatter and soggy fries.

First fry (blanch)

Heat 3 cups of frying oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in small batches (do not overcrowd) for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately sprinkle with 1 teaspoon salt, and keep warm while you batter and fry the fish.

Fish and Batter

Season and dredge

Pat fish fillets dry with paper towels and season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place 1 cup all-purpose flour in a shallow dish for dredging.

Make batter

In a bowl, whisk together 1 cup all-purpose flour (separate from dredging flour), 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in the egg until combined. Gradually whisk in 1 cup cold beer (or sparkling water) until you have a smooth batter with the consistency of heavy cream—thick enough to coat the back of a spoon but still pourable. If batter seems too thick, add a splash of cold seltzer or beer.

Heat oil

In a heavy pot or deep fryer, heat remaining frying oil to 350–360°F (175–180°C). Use a thermometer to maintain temperature for even frying.

Batter and fry

Working one fillet at a time, lightly dredge in the shallow flour, shaking off excess. Dip the fillet into the batter, allowing excess to drip back into the bowl, then carefully lower into the hot oil. Fry 3–5 minutes, turning as needed, until batter is deep golden brown and fish registers 145°F (63°C) or flakes easily. Do not overcrowd the fryer—fry in batches. Remove to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining fillets.

Mixed Greens & Tartar

Make tartar sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle (or capers), 1 tablespoon minced shallot, 1 tablespoon chopped fresh parsley, and 1 teaspoon Dijon mustard. Squeeze in 1/2 teaspoon fresh lemon juice, season with salt and pepper to taste, and stir until smooth. Refrigerate until serving.

Toss salad

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 cup sliced cucumber. In a small bowl or jar, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, a pinch of salt and pepper. Dress the salad lightly just before serving and toss to coat.

Finishing & Serving

Plate 1–2 pieces of beer-battered fish with a generous portion of hot fries and a side of mixed greens. Serve tartar sauce in a small ramekin alongside and lemon wedges for squeezing over the fish. Offer malt vinegar or extra lemon for the fries, if desired.

Timing note: For best texture, fry the potatoes first (blanch and re-crisp), then batter and fry fish so both are served hot and crisp. Maintain oil temperatures and work in batches to avoid soggy results.