For Aioli, mix mayonnaise with curry powder, garlic, cayenne and lemon juice. Season to taste with salt.

For Chips, peel potatoes on sides and leave skin on ends. Cut into 1/3-inch slices lengthwise, and then cut into 1/3-inch sticks. Place in large bowl of cold water.

For Aioli, mix mayonnaise with curry powder, garlic, cayenne and lemon juice. Season to taste with salt.

For Chips, peel potatoes on sides and leave skin on ends. Cut into 1/3-inch slices lengthwise, and then cut into 1/3-inch sticks. Place in large bowl of cold water.

Drain potatoes and dry on baking sheet lined with paper towels. Heat oil in saucepan until it reaches 325˚F. In batches, fry potatoes in 1-cup batches for 4 to 5 minutes until pale blond. Drain on baking sheet lined with dry paper towels. (Be careful not to add too many potatoes at once or oil temperature will drop and potatoes will not cook properly.)

Increase oil to 375˚F. Repeat process of frying potatoes in batches, this time for 2 minutes or until golden brown. Remove from oil, drain on baking sheet, and season immediately with salt.

For Fish, in large bowl, mix flour, baking powder, Old Bay and beer. Whisk until no lumps remain. Set in fridge for at least 15 minutes and up to 1 hour. Add eggs.

Heat oil to 350˚F in saucepan. Season fish on both sides with salt and pepper. Using tongs, submerge fish in batter, shake to remove excess, and gently place in oil. Fry in batches for 3 to 4 minutes, or until golden brown. Remove from oil and place on baking sheet with paper towels. Season with salt and serve immediately.