To serve 4.

Crisco shortening for deep frying
1 lb. fresh or frozen fish fillets (haddock, cod or halibut)
4 to 6 med. size potatoes
3/4 c. all purpose flour
1/4 c. corn starch
1/3 c. milk
1/3 c. water
1 egg
1/4 tsp. baking soda
2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. turmeric
2 tbsp. dill pickle juice (if desired, to enhance overall flavor)

Chips: Cut peeled potatoes into steak fry shape (about 1/2 x 1 x 3 1/2 inch strips) and rinse in cold water. Fill a deep fryer or 2 quart saucepan not more than half full with Crisco. Heat to 365 degrees. Fill deep fryer basket about half full with potato strips. For saucepan, fry no more than 2 potatoes at a time. Cook until the potatoes are tender ad lightly browned, about 15 to 18 minutes. Drain potatoes on paper towel. Keep warm in oven set at low temperature until served.

For extra crispy Steak Fries use the "gourmet" method of 2 step frying (for fresh potatoes only). Fry potatoes first time at 325 degrees for about 6 minutes. Remove and drain on paper towel. Cool at least 15 minutes at room temperature. If desired cool for up to 3 hours. To serve, re-heat Crisco to 365 degrees and fry potato strips a second time for 10 to 12 minutes until golden brown. drain on paper towel.

Fish: Cut partially thawed or fresh fish into rectangles approximately 3 1/2 x 4 inches, about 1/2 inch thick. Place flour in small or medium size bowl, measure in other dry ingredients. Mix with fork. Add milk, water, egg and if desired dill pickle juice. Beat with fork until ingredients are well mixed. Pat fish pieces dry. Dip fish pieces into the batter, rolling for complete coverage. Deep fry at 350 degrees for 4 to 8 minutes. Drain on paper towel. Remove loose pieces of batter from fryer regularly.