Great for blackfish, ling, and cod.

4 large baking potatoes, cut into French fry strips
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Pinch pepper
Pinch garlic powder
1 1/2 pounds fillets cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Oil for frying

Preparation - Chips:  
In a Dutch oven (heavy metal saucepot), heat oil to 375 degrees.
Fry potatoes until golden brown (about 10 minutes) and remove with a slotted spoon.  Place on brown paper bags to drain.  Remove from bags and keep warm in low oven while cooking the fish.

Preparation - Fish
Place 1/2 cup flour in shallow dish and set aside.  Pour beer into a large mixing bowl.  Sift remaining 1 1/2 cups flour and baking powder into the bowl, whisking in gently until just combined.  Stir in salt, pepper and garlic powder.  Pat fish dry and season on both sides with salt and pepper.  Dip fish in the beer batter to coat completely.  Dredge the dipped pieces of fish in the 1/2 cup of flour and then carefully slide each piece into the frying oil.  Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees between batches.