Serves:

Ingredients:

4 Potatoes
Vegetable oil
1 Pound cod or other lean
Fish fillets
3/4 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
1 tb Vinegar
3/4 c Water

Method:

The traditional English way to serve Fish and Chips is to drizzle them.
Cut potatoes lengthwise into 1/2-inch strips.
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees.
Fill basket one-fourth full with potatoes.
Slowly lower basket into hot oil.
(If oil bubbles excessively, raise and lower basket several times.
) Use long-handled fork to keep potatoes separated.
Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
Place potatoes in single layer on cookie sheet and keep warm.
Repeat with remaining potatoes.
Cut fish fillets into 2 X 1-1/2 ~inch pieces.
Pat dry with paper towels.
Mix flour and salt.
Mix baking soda and vinegar.
Stir vinegar mixture and water into flour mixture; beat until smooth.
Dip fish into batter, allowing excess batter to drip into bowl.
Fry 4 or 5 fish pieces at a time (do not use basket) ABOUT 3 minutes, turning fish once, until brown.
Drain on paper towels.
Set oven control to broil.
Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
4 SERVINGS; 375 CALORIES PER SERVING.