Peel and cut potatoes into chips.  Place the cut potatoes in a cold bowl of water while you're prepping.  Place the potatoes into a cold pot of water and bring to a simmer over medium high heat.  Cook until the potatoes are just about to break apart.  Keep an eye on the potatoes, you do not want to overcook it and have the potatoes crumble.  Gently take the potatoes out and place on a cooling rack.  Spread them out so they can cool.

Heat the oil to 325F.  Fry the potatoes until it is blonde in color.  Take the potatoes out let cool and drain on a cooling rack until cool.

In a bowl, combine your all purpose flour, baking powder, salt and pepper.  Pour in lager and whisk until smooth.

Heat oil to 375F and prep the fish by dusting each piece with rice flour.  Coat the fish in the prepared batter.  Let the excess drip off and lay in the hot oil.  Fry for 5 minutes until the fish is golden brown. Let the fish drain while you fry the potatoes one last time at 375F until golden brown.  Season with salt and pepper.

Serve hot with malt vinegar and lemon wedges.