Cut potatoes lengthwise into 3/8'' thick slices, then stack slices and cut lengthwise into square sticks. Place into bowl of cold water. Combine egg yolk, beer, and salt. Gradually add flour and whisk until smooth. Cover and refrigerate at least 30 min. Rinse and pat dry fish. Cut into 2 oz pieces, no more than 3/4'' thick. Refrigerate until ready to use. Fill a pan with oil and heat to 300°. Spin some potatoes in a salad spinner until very dry. Add to oil and keep temperature at 300°. Fry 5-7 min. Drain briefly then set aside. Potatoes should be somewhat soft but not browned. Heat oil to 375°. Fry potatoes again 5 min or until golden brown. Drain thoroughly. Reduce temperature to 350°-360°. Dredge fish in batter and cook 3-4 min. in oil until golden brown. Serve with malt vinegar and lemon wedges. Potatoes can also be boiled until they begin to go limp and no longer taste raw about 6-7 min. Then fry.
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