the goods:
chips:
1 pound russet potatoes, cut into 1/2-inch-wide wedges
1/4 cup vegetable oil
coarse salt and ground pepper
fish:
8 cups vegetable oil
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup pale lager
1 pound boneless, skinless cod, cut into 1-by-3-inch pieces
lemon wedges, for serving
tartar sauce:
1/2 cup mayonnaise
1 teaspoon sweet relish
1 teaspoon capers, rinsed, drained, and chopped
1 and 1/2 teaspoons fresh lemon juice
Tabasco sauce to taste
Preheat oven to 450 degrees. Arrange potatoes in a single layer on a rimmed baking sheet and toss with 2 teaspoons oil. Season with salt and pepper. Bake until golden brown, crisp, and cooked through, 40 minutes.
Meanwhile, in a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. In a medium bowl, whisk together flour, 1 and 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
Pat fish dry with paper towels and season lightly with salt. In batches, sip fish into batter (gently shaking off excess) and place in oil.
Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minute per batch.
With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain.
Combine tartar sauce ingredients in a small bowl and serve with fish, chips, and lemon wedges.
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