If not already cut, peel (optional) and cut potatoes into 1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak fries in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator to crisp them.

First fry (blanch)

Drain and thoroughly dry the potato sticks with kitchen towels. Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until just tender and pale; they should not brown. Remove and drain on a wire rack or paper towels.

Rest and final fry

Increase oil temperature to 375°F (190°C). Once hot, fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels, immediately season with salt, pepper, paprika and garlic powder; toss to coat. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Tartar Sauce

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, Dijon mustard and chopped parsley. Season with salt and pepper, taste and adjust acidity or seasoning. Refrigerate until ready to serve. Makes about 1/2 cup.

Cocktail Sauce

Whisk together ketchup, prepared horseradish, Worcestershire sauce, hot sauce (if using) and lemon juice in a small bowl. Taste and adjust horseradish for desired heat. Refrigerate until serving.

Fish and Batter

Prep fish

Pat rockfish fillets dry with paper towels and cut into 4–6 oz portions if necessary. Season lightly with 1/2 tsp salt and 1/4 tsp pepper. Place the extra 1/2 cup flour in a shallow dish for dusting.

Make batter

In a chilled bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Pour in 1 cup cold beer and whisk until just combined; batter should be thick enough to coat the back of a spoon but still pourable. If very thick, add a tablespoon of beer or cold water. Keep the batter cold (set bowl over a larger bowl filled with ice if desired).

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of at least 2 inches. Heat to 350°F (175°C). Use a thermometer to maintain temperature between 340–360°F while frying.

Fry fish

Dredge each fillet lightly in the reserved flour, shake off excess, then dip into the cold beer batter to fully coat. Carefully lower the battered fish into the hot oil, frying in batches to avoid crowding. Fry for 4–6 minutes, turning once if needed, until the batter is deep golden brown and the fish registers 145°F (63°C) or flakes easily. Remove to a wire rack over a sheet tray to drain excess oil.

Finish & serve

When all fish is cooked, serve immediately with Pappy's fries, a dollop of tartar sauce and cocktail sauce on the side. Garnish with lemon wedges and chopped parsley.