CLASSIC FISH & CHIPS

By BobD

Ingredients

• 2 SERVINGS
• Vegetable oil (for deep-frying)
• 1/2 cup all purpose flour
• 1/2 cup water
• 3/4 pound orange roughy or cod fillets (about 3/4 inch thick), cut crosswise into 1 1/2-inch-wide strips
• 1 1-pound russet potato, peeled, cut lengthwise into 1/2-inch-thick slices, then cut lengthwise into 1/2-inch-wide strips
• Malt vinegar or apple cider vinegar

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Pour enough oil into heavy large skillet to reach depth of 1/2 inch.

Heat oil over high heat until thermometer registers 360F.

Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms.

Sprinkle fish with salt and pepper. Add fish to batter and stir to coat.

Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes.

Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.

Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side.

Transfer fish to paper towels. Sprinkle with salt and pepper.

Serve with vinegar.