In large saucepot, heat oil over medium heat 25 minutes or until temperature reaches 375°. Preheat oven to 200°. Line 2 rimmed baking pans with racks.
In large bowl, whisk 1 cup rice flour, all-purpose flour, baking powder, 1 teaspoon salt and cayenne; whisk in honey. Slowly whisk in ale until incorporated and no lumps remain; refrigerate 15 minutes.
Peel and cut potatoes lengthwise into 1/4-inch-thick strips. In batches, add potatoes to oil and cook 3 minutes or until edges just start to brown; with slotted spoon, transfer to prepared pan and cool to room temperature. In batches, return potatoes to oil and cook 3 minutes or until golden brown and crisp; transfer to same pan. Sprinkle with remaining 1 teaspoon salt; keep warm in oven.
In wide, shallow bowl, add remaining 1/3 cup rice flour. In batches, dredge cod in rice flour, then dip in batter to coat; carefully add to oil. Cook 5 minutes or until golden brown and crisp, and internal temperature reaches 145°. Transfer to prepared pan. Serve with lemon wedges and chips along with tartar sauce, if desired.