Fish and Chips

Soak sliced potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.

Heat oil in a deep-fryer or large saucepan to 275º F. Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.

Turn up the heat to 350º F. Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Whisk self-rising flour, rice flour, and baking powder together in a bowl. Stash in the freezer until ready to use.

Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.

Heat oil in a deep-fryer to 375º F.

Pour beer into the cold flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.

Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.