Fish And Chips (No Beer) - cooking recipe

Ingredients

4 potatoes
corn oil
1 1 lb haddock or 1 lb other lean fish fillet
sea salt & freshly ground black pepper, to taste
2/3 cup all-purpose flour, plus 1/4 cup separated
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water
malt vinegar (optional, to serve)
lemon wedge (optional, to serve)
tartar sauce (optional, to serve)

Preparation

Cut potatoes lengthwise into 1/2-inch strips.
Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
Fill basket one-fourth full with potatoes.
Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a 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.
Mix 2/3 cup flour and salt.
Mix baking soda and vinegar.
Stir vinegar mixture and water into flour mixture; beat until smooth.
Dredge fish into last of the flour.
Then dip fish into batter, allowing excess batter to drip into bowl.
Fry 4 or 5 fish pieces at a time 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.
Serve with malt vinegar, lemon, or tartar sauce.