- Mix together the flour and 1-2 Tbsp of oil and gradually add beer in swigs, stirring all the while with a whisk, until the batter is about the consistency of pancake batter.
- Season generously with salt and pepper. Let the batter sit out for 30 minutes. This will give you time to prepare and cook the potatoes as well as prepare the fish for frying.
- Heat the oil in a heavy bottom stock pot. You need enough oil so that the fish pieces will just float, but the oil will splatter during frying so it’s nice to have considerable distance between the top of the oil level and the top of the pot. The oil should be very hot: 175°C.
- Cut the fish into strips. If you also bought squid tubes, cut them into 2 mm thick rings.
- Working in batches so as not to crowd the pot, dredge the fish pieces in the batter and lower them into the oil. The oil should immediately bubble around them. Watch closely. They will start to turn golden brown pretty quickly. Turn them over if necessary. All sides should be a deep golden brown.
- Then with a slotted spoon, remove them to a plate lined with paper towels. Serve immediately. Garnish the plate with tartar sauce.
- Just make sure they’re not crowded in the pan and salt them 10 minutes before you’re going to pop them in the oven.
- Pat them dry before drizzling a little olive oil on them (and more salt). I bake mine at 400°F for about 20 minutes, flipping them halfway through.
- For more detail on the chips, check out Streaming Gourmet's post on sweet potato fries.