Fish and Chips
For chips, cut the potatoes lengthwise into 3/8-inch-wide wedges. Pat dry with paper towels. In a 3 quart saucepan or deep-fat fryer, heat 2 inches of cooking oil or shortening to 375 degrees F. Fry potatoes, 1/4 at a time, for 4 to 6 minutes or until lightly browned. Remove potatoes and drain on paper towels. Sprinkle lightly with salt. Transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven.
Meanwhile, for batter, mix flour, eggs, beer, baking powder, and the 1/2 teaspoon salt and pepper in a medium mixing bowl. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the deep fryer or hot oil, 1-2 pieces at a time, until coating is golden brown and fish flakes easily with a fork, turning once- about 3-4 minutes. Drain cooked fish on paper towels, transfer to another baking sheet and keep warm in the 300 degree oven while frying remaining fish.