1. Prepare the Oil:

• Heat oil in a deep pot to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintain a temperature between 350°F and 375°F.
• Avoid overcrowding the pot, as this can lower the oil temperature and prevent the fish from cooking properly.

2. Make the Batter:

• In a large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, and pepper.
• Gradually whisk in beer (or club soda) until a smooth, slightly thick batter forms. Adjust consistency as needed.

3. Prepare the Potatoes:

• Slice potatoes into 1/2-inch thick slices, then cut each slice into 1/2-inch wide chips.
• Rinse potato chips in cold water and drain.
• Simmer potato chips in a pot of boiling water for 3-4 minutes.
• Drain thoroughly and pat dry with paper towels.
• Refrigerate covered with paper towels until ready to use.

4. Prepare the Fish:

• Cut fish fillets into 1-inch wide strips.
• Pat fish fillets dry with paper towels.
• Season generously with salt and pepper.
• Lightly dredge each fillet in flour.

5. Fry the Fish:

• Dip prepared fillets into the batter, ensuring even coating.
• Fry a few fillets at a time in the hot oil, ensuring the oil temperature remains stable.
• Fry for 5-7 minutes, turning occasionally, until the batter is golden brown and the fish is cooked through.
• Remove fillets from the oil and drain on paper towels.

6. Fry the Potatoes (Optional):

• Increase oil temperature to 400°F (200°C).
• Fry potato chips in batches for 5 minutes, or until golden brown and crispy.
• Drain on paper towels and season with Cajun seasoning, salt, and pepper.

7. Serve:

• • Serve fish fillets immediately with your favorite condiments.
  • Optional: Keep cooked fish warm in a 200°F oven while frying remaining batches.