This is a long recipe but, well worth it, this is a hand me down from my grandmother (I twixt it a little)

Fish and Chips

6 oz. Cod or Haddock fillets
8 oz. self raising flour + extra for dusting
Salt & Pepper to taste (I use white pepper)
10 oz. cold beer
8 large Potatoes (I use russet)

Beef drippings or oil for deep frying (beef dripping is used in the traditional method, but vegetable oil works fine).

Preheat oven to 300° and drippings or oil to 250°

Chips: Cut potatoes for French fries. Wash well in cold water, drain and pat dry with a clean tea towel. Put potatoes in deep fryer and fry gently for 8-10 minutes, until they are soft but still pale. Remove from fryer and place on paper toweling to drain oil.

Fish: Increase the heat of the fryer to 350°.

Season the fish with salt & pepper and dust lightly with flour, this will enable the batter to stick to the fish.

Batter: Sift flour and a pinch of salt in a large bowl and whisk in the beer for a thick batter, add a little more beer if the batter is to thick. It should be the consistency of a thick pancake mix and should coat the back of a wooden spoon.

Season with a pinch of salt and thickly coat 2 fillets with batter, carefully place in the hot fat/oil and cook for 8-10 minutes. Remove from fryer, drain and place them on a baking sheet lined with parchment paper, then place in the over to keep them warm while you finish the other two fillets.

Once the fish is cooked return the chips to the fryer and cook 2-3 minutes until golden and crisp. Drain (I use a brown paper bag) and season with salt.

Note: For beef dripping when I buy beef and cut of the fat, I freeze it and when I have enough I render it then use it for my fish and chips.
JL in South Jersey

http://www.nancyskitchen