Step 1

Cut the fries to shape and soak them for 30 minutes in cold water.

Step 2

Drain the potatoes and dry them with some paper towels. Toss them with the cornstarch and let them sit for about 20 minutes. Preheat the oil to 325°F (163°C).

Step 3

Cook the fries in batches in the oil for about 4 minutes until blond.

Step 4

Set the par-cooked fries aside or refrigerate them while you prepare the fish.

Step 5

Preheat your oven to 250°F (121°C) and prepare a baking sheet lined with paper towels.

Step 6

Whisk together 1-1/2 C of the flour with the ale and 1/4 tsp salt. Do not over-whisk, you just want everything to be combined.

Step 7

Place the remaining 1/2 C of flour in a separate bowl.

Step 8

Clip a ChefAlarm probe to the side of a large Dutch oven with the tip of the probe suspended in the oil, not resting on the bottom. Set the high-alarm for 375°F (191°C) and heat the oil to the target temperature. Adjust stove heat to maintain this temperature.

Step 9

Use the remaining salt and the black pepper to season the fish filets.

Step 10

Dredge each filet in the flour, shaking off the excess.

Step 11

Once the fish is dredged and the oil is hot, work in batches to dip the fish into the batter and add them carefully to the oil.

Step 12

Fry the fish for about 4–5 minutes, checking the internal temp of the fish starting at about 3 minutes. Using a Thermapen® Mk4, look for a minimum temperature of 140°F (60°C).

Step 13

As each batch is cooked, place the pieces on the prepared baking sheet in the warm oven. Return the oil to 375°F (191°C) and fry more batches of fish.

Step 14

Once all the fish is cooked, return the oil to 375°F (191°C) again and fry the French fries.

Step 15

Serve everything while hot and crisp.