Instructions: In a large skillet, heat the vegetable oil. When the oil is hot, add the potatoes, separating the slices with a spoon and fry for 2 minutes. Reduce the heat and fry for 3 minutes, stirring constantly. Remove the chips and drain on a paper-lined baking sheet pan. Allow the potatoes to cool completely, about 10 minutes, set aside.

In a mixing bowl, combine the beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture until the batter is smooth. Season with salt and pepper. Season the fillets and remaining flour with Emeril"sEssence. Dredge the fillets in the flour. Turn up the heat to the oil. Dip each piece of fish into the beer batter, covering the fish completely. Shake off any excess batter and place the fish in the hot oil. Fry the fish in two batches, for about 4 to 5 minutes on each side, or until the fish is crispy. Remove the fish from the oil and drain on a paper-lined plate. Season the fish with salt and pepper. Set the fish aside in warm oven.

Add the cooled potatoes to the hot oil and fry until the chips are crisp and golden, about 4 minutes. Remove the potatoes from the oil and drain on a paper-lined plate. Place the potatoes in a mixing bowl and toss with the vinegar, salt and pepper.

Spoon the Basil Mayonnaise in the center of the plate and around the rim. Mound the chips in the center of the sauce. Lay the fish directly on top of the chips. Garnish with the grilled green onions, parsley, and peppers.

This recipe yields 4 servings.

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