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FISH & CHIPS 
1 3/4 c. all purpose flour
1 tsp. baking soda
Salt and pepper
1 tbsp. white vinegar
Approximately 1 c. liquid (1/2 beer, 1/2 water)
2 lb. fresh white fish fillets (cod or haddock)
Oil for deep frying
2 lb. potatoes, peeled into thin strips

Mix the dry ingredients in a large bowl. Mix the liquids in a measuring cup. Make a well in the center and gradually add the liquid to make a smooth batter. If it is too thick, add a little more water. Allow the batter to stand for about 1 hour. Rinse the potatoes after peeling and slicing into thin strips. Dry and sprinkle them with salt before deep frying to golden.

Dip the fish into flour and then in batter and place skin side down into the hot oil. (The fish should rise to the surface within a minute if the oil is hot enough.) When the underside is golden, turn to finish the topside (approximately 5 to 10 minutes depending upon thickness of the fish).

Yields 6 servings.

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