Fish and Chips

Ingredients:

For the Fish:

  4 large potatoes, peeled and cut into strips

  1 cup all-purpose flour

  1 teaspoon baking powder

  1 teaspoon salt

  1 teaspoon ground black pepper

  1 cup milk

  1 egg

  1 quart vegetable oil for frying

  1 ½ pounds cod fillets

For the Chips:

  4 large potatoes, peeled and cut into thick strips

  Salt, to taste

  Malt vinegar, for serving

Instructions:

1. Prepare the Chips:

   Rinse the potato strips in cold water to remove excess starch. Pat them dry with paper towels.

   Heat the vegetable oil in a deep fryer or large pot to 160°C (320°F).

   Fry the potato strips in batches for about 3-4 minutes until they are soft but not browned. Remove and drain on paper towels.

   Increase the oil temperature to 190°C (375°F). Fry the potato strips again in batches for about 2-3 minutes until they are golden and crispy. Remove and drain on paper towels. Season with salt to taste.

2. Prepare the Fish Batter:

   In a large bowl, mix the flour, baking powder, salt, and pepper.

   In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.

3. Fry the Fish:

   Heat the vegetable oil in a deep fryer or large pot to 190°C (375°F).

   Lightly dredge the cod fillets in flour, shaking off any excess.

   Dip the fish fillets into the batter, ensuring they are fully coated.

   Carefully lower the battered fish into the hot oil and fry for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.

4. Serve:

   Serve the fish and chips hot with malt vinegar, tartar sauce, and mushy peas if desired.