Bring large pot of salted water to boil. Cut the potatoes into 1/4-inch thick matchsticks. Cook the potatoes in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to colander to drain. Remove to a cutting board and pat the potatoes dry.

Pour enough canola oil into a large heavy pot to reach the depth of 4 inches. Heat oil to 350°F. If you don't have a thermometer, you can fry a few test potatoes. The oil should bubble immediately and the potatoes should bob around, not sink, and become golden brown within a matter of minutes. Working in batches, add the potatoes to the oil and fry until golden brown, about 5 minutes. Transfer to a paper towel lined baking sheet to drain. Sprinkle with salt and pepper.

Return the oil to 350°F.

Meanwhile, in a mixing bowl, whisk 1 1/2 cups rice flour with the beer. Season with 1/4 teaspoon salt.

Pat the fish pieces dry and season with salt. Put the remaining flour in a shallow bowl or plate and dredge the fish, shaking off excess. Coat the fish in the batter, one at a time, and fry in batches - about 4 or 5 per batch. Cook, rotating in the pot, until golden-brown and cooked through, about 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain.

Season the fish and chips with sea salt and serve immediately with plenty of Dill Tartar Sauce for dipping. Wrap the chips up in a parchment paper cone - or newspaper! - for an added touch.