Fish And Chips

1. Place potatoes in large bowl and toss with 1⁄4 cup oil. Cover and microwave until potatoes are partially translucent and pliable but still offer some resistance when pierced with paring knife, 6 to 8 minutes, tossing halfway through cooking time. Carefully uncover, then transfer to fine-mesh strainer set in sink. Rinse potatoes well under cold running water, then spread onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes or up to 1 hour.
2. While potatoes cool, whisk flour, cornstarch, 2 teaspoons salt, cayenne, paprika, and pepper in large bowl. Transfer 3⁄4 cup flour mixture to rimmed baking sheet and set aside. Add baking powder to bowl with remaining flour mixture and whisk to combine.
3. Heat 2 quarts oil in Dutch oven over medium heat until 350 degrees. Line baking sheet with triple layer of paper towels. Add fries to hot oil and increase heat to high. Fry, stirring with skimmer or slotted spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes. Transfer fries to prepared baking sheet and let drain.
4. Reduce heat to medium-high, add remaining 1 quart oil, and heat oil to 375 degrees. Line baking sheet with triple layer of paper towels. Meanwhile, thoroughly dry fish with paper towels, then dredge in flour mixture on baking sheet, shaking off excess. Transfer coated pieces to wire rack. Add 1-1⁄4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
5. Using tongs, dip 1 piece fish in batter and, shaking gently, let excess run off. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.
6. When oil reaches 375 degrees, increase heat to high and, using tongs, gently shake excess flour from fish fillets and add fish to oil. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to prepared baking sheet and let drain. Allow oil to return to 375 degrees.
7. Line baking sheet with triple layer of paper towels. Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to paper towels to drain. Season fries with salt to taste and serve immediately with fish.

PREPARING POTATOES FOR FISH AND CHIPS
1. Trim each end. Carefully cut thin slice from 1 side. Rotate the potato, and repeat with remaining sides.
2. Cut each potato lengthwise into 1⁄2-inch-thick slices.
3. Cut each potato slice into 1⁄2-inch batons.