Cut fish into med sized pieces; sprinkle with lemon juice. Combine 1 cup flour, salt, pepper, paprika & beer in mixing bowl; beat with wire whisk until smooth. Set aside. Peel potatoes & cut into slices, then into strips.
Place potato strips in bowl of ice water for 5 minutes; drain on paper towels. Heat oil to 375; fry potatoes in wire basket in deep fat until tender, but not browned. Drain on paper towels. Dredge fish in remaining flour, then dip in batter. Fry fish quickly in same oil; remove.
Increase heat until oil regains temperature of 375; lower fish into basket in hot oil & continue cooking 3-4 minutes or until crisp & golden. Drain fish well on paper towels; keep warm in 300 oven. Return chips to oil, fry 3-4 minutes until tender, crisp & golden. Drain & sprinkle with coarse salt. Serve with malt vinegar.
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|Serving Size: 1 Serving (2304g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 134 (5%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 326.6mg||100 %|
|Sodium 2947.9mg||102 %|
|Potassium 7468.7mg||197 %|
|Total Carbohydrate 383.6g||113 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 362.2g|
|Protein 176.6g||252 %|
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Calories per serving: 2460
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