Fish n Chips

'Allo matey! Just kidding - that's so obnoxious. I grew up eating fish and chips as me mums is a true Brit! I love all the contrast in a platter of fish and chips, but the simplicity is what makes it so desirable and such an easy thing to have time after time after time. I think this dish really gives your mouth a good workout; you have the light and crunch batter with the moist and flaky fish and then you have the sharp vinegar paired with the smooth tartar. It's bloody brilliant if you ask me!

2 lbs cod or haddock, cut into 2X3" pieces
1 lb red potatoes, peeled and cut into long and fat strips (for the chips)
~2 quarts canola oil
Tartar sauce
Sarson's malt vinegar

1 C flour
1 tsp baking powder
1 tsp salt
~ 1/2 bottle of beer

I do this the way my mom does it - not very exact. You don't have to! Peel and cut your potatoes ahead of time so they are ready. Heat the oil (in a 6 quart pot) over high heat. When you can dip a fry in the oil and it immediately starts to sizzle and form small bubbles around it, you know the oil is ready! I'm sure it's probably like 350 degrees F or something like that.

Mix the flour, baking powder, salt and beer together until you have a thick batter (add the beer slowly) and put aside. Fry the potatoes until they are brown to your liking (about 5 - 10 mins) and remove with your spider and put on a plate lined with paper towels. Next, dip the fish in the batter and fry until golden brown! Serve with malt vinegar and tartar sauce!