4 large russet potatoes
3 quarts peanut or vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons seafood boil seasoning, such as Old Bay
1 teaspoon baking soda
1 bottle cold beer
1 pound monkfish fillets, cut diagonally into strips 1 1/2 inches wide by 4 inches long
Remoulade, for serving, recipe follows
1 cup mayonnaise
3/4 cup finely chopped cornichons
2 tablespoons whole-grain mustard
1 tablespoon malt vinegar
1/2 teaspoon celery salt
Pinch cayenne pepper
1 shallot, finely diced
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