Battered Catfish and Chips

Cut the potatoes into paper-thick slices. In a large bowl, combine the potatoes and water to coat them; set aside.Combine the flour and the following 3 ingredients. Add the beer, whisking until smooth. If desired, cover and refrigerate for 1 hour.Dry the potatoes well. Pour the oil 1 1/2 inches deep into a heavy skillet; preheat to 375 degrees. Saute the potatoes in 4 batches for 2-3 minutes or until golden brown. Dry on paper towels; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Keep warm.Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Dip the fish in the batter; place gently in the pan and saute 2 fillets at a time, 1 1/2 to 2 minutes on each side, or until golden brown. Serve with fried potatoes and malt vinegar.