Scrub, peel and cut the potatoes into strips or wedges. Place the potatoes in a large bowl, and cover the potatoes with cold water and let soak for an hour. Drain and thoroughly dry.

BLANCH: Prepare a wire rack over a baking sheet and have a metal slotted spoon handy. In a large deep saucepan, pour in four inches of vegetable oil and heat the oil to 330F. The first step is to blanch the chips, deep frying in batches for 5 minutes to make them more tender. Use a slotted spoon, transfer the potatoes to the rack to drain.

DEEP FRY: Preheat oven to 350F Increase the heat of the oil to 375F. Deep fry the chips in batches until crisp and golden. Return to the rack to drain. Keep warm in your oven while you fry the fish.

In a large bowl combine the chilled flour with the baking powder. Slowly whisk in enough cold beer to make the consistency of smooth pancake batter. We prefer a thinner coating so our batter is slightly funnier. The batter should be in a shallow bowl.

Pat your fish pieces dry with paper towels and season with salt and pepper. Your oil should still be heated to 375F.

Place the extra flour in a shallow bowl Bread the fish first in the flour and then dip in the batter, coating well. Gently place the fish in the oil.

Fry 1 or 2 max at a time. Wait 4 minutes, turn once and your fish should be golden brown. Cook for another 4 minutes, then drain on a rack, then transfer to the pan in the oven with the chips.

Serve with lemon wedges, malt vinegar, tartar sauce, and coleslaw. Brits love to eat with mushy peas.