Cape Hake Fish & Chips

Instructions:

1. Set aside 3 tablespoons flour. Whisk together flour, cornstarch, baking powder, salt and pepper.
2. Slowly add the beer while whisking until the batter is thick and smooth. Chill at least 30 minutes.
3. Meanwhile, slice potatoes into chips and place in a pot of salted cold water. Bring to a boil, then reduce heat and simmer 3 to 5 minutes. Drain them and dry with paper towels; set aside.
4. Heat the oil to 350^oF. Cook the chips in batches, 2 to 3 minutes each, then remove to a paper towel lined plate or tray.
5. Place the reserved 3 tablespoons flour in a shallow bowl or on a paper plate. Dredge the fillets in the flour and shake off excess. Dip each fillet into the batter and place in the hot oil. Cook 6 to 8 minutes until golden, turning as needed. Remove to paper towels to drain. Sprinkle with a little salt and keep hot.
6. Meanwhile, raise the temperature of the oil to 400^oF. Cook the chips a second time in batches until golden and crisp, about 5 minutes. Serve fish and chips immediately with malt vinegar or your favorite condiment.