Square off the potatoes then cut them into fry shapes roughly 1/4-inch by 1/4-inch and 4-inches long.
Put the oil and potatoes into a large dutch oven and bring to a boil over high heat.
Allow to boil for about 15 minutes while you prepare the fish.
In a large bowl mix together the flour, cornstarch, cayenne, paprika, salt, and pepper then measure out 3/4 cup of this mix and set aside.
Add the baking powder to the bowl and whisk together then stir in about 6 ounces of the beer and whisk. Add more beer a splash at a time, until the batter is a proper thickness (when you draw the whisk through the batter it should clear the bottom of the bowl, but takes a second to fall back).
Spread the reserved 3/4 cup of flour mix onto a baking sheet.
Dry the fish with paper towels then dredge each piece of fish in the flour mix and dip into the batter. Place the battered fish back onto the floured baking sheet.
After the potatoes have boiled for 15 minutes, stir the potatoes and continue to cook for about 5 more minutes or until crispy.
Transfer the potatoes to a paper towel lined plate using a slotted metal spoon.
Once the fries are out of the dutch oven begin frying the fish. Fry in batches. Using tongs pick up each piece of fish individually then submerge the piece of fish in the oil about half-way and gently wiggle it in the oil for 10 seconds or so then let go (this will prevent splashing and prevent the fish from sticking to the bottom).
Fry the fish in the oil for 6 to 8 minutes.
Removed the fish with a slotted spoon or fish spatula and place on a paper towel line plate to drain while you fry the rest of the fish.
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