Heat 3-inches of the oil in a deep fryer or a deep pot to 320 degrees F. Heat oven to 200 degrees F.
Peel the potatoes and cut them into chips, about the size of your index finger. Place potatoes in cold water while the oil heats up.
Drain and completely dry the potatoes, then put them in the oil. Fry them for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a strainer or slotted spoon, to a cooling rack or paper towel-lined plate to drain.
Increase the oil temperature to 375 degrees F. Put the fries back in the oil and cook til golden brown, about 2 to 3 minutes. Season with kosher salt while hot and hold in the oven.
Allow the oil to cool to 350 degrees F. In a large mixing bowl, combine the flour, baking powder, cayenne pepper, old bay and salt. Pour in the beer and whisk to a smooth batter. Spread the cornstarch on a plate. Dredge the fish pieces in the cornstarch and then dip them into the batter, letting the excess drip off.
Carefully lower the fish into the oil, waving them around a bit before dropping them. Fry the fish until crispy and brown, about 2 minutes. You may want to work in batches if your fry pan is small.
Remove the fish and drain them on a rack or paper towels; season lightly with kosher salt. Serve with malt vinegar and/or tartar sauce.
This is an updated version from my last (failed) attempt. If this doesn't work next time, I'm trying <a href="http://www.food.com/recipe/real-english-fish-and-chips-with-yorkshire-beer-batter-183399">this</a>
