FISH AND CHIPS
Source: The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens by Kay Shaw Nelson
Servings: 4

"The Good Companions" as Sir Winston Churchill affectionately called fish and chips, have long been a popular Gaelic culinary duet, in fact an institution. The Scots and Irish dearly love to go to a Chip Shop or "Chippie" for "fish 'n' chips," sprinkled with salt and malt vinegar, and wrapped traditionally in a newspaper cornucopia.

2 pounds all-purpose potatoes
2 pounds firm white-fleshed fish (haddock or cod)
1 cup all-purpose flour
Salt
1 large egg, beaten
1/3 cup milk
About 1/3 cup water
Shortening or vegetable oil for Irving
malt vinegar (optional)

Peel and slice potatoes. Cut into strips about 2 1/2-inches long and 2-inches wide. Leave in cold water until ready to cook. Wash fish; wipe completely dry. Cut into strips or pieces about 3x3-inches.

Meanwhile, in a medium howl combine flour, salt to taste, egg, milk, and water. Whisk until batter is smooth. Leave at room temperature about 30 to 40 minutes.

WHEN READY TO COOK:
Heat shortening or oil in a deep-fat fryer to a temperature of 375 degrees F. Preheat oven to 250 degrees F.

Wipe dry the potato strips and deep-fry them in the hot oil, several at a time, until golden and crisp. With a slotted spoon transfer to paper towels: let drain. Keep warm in a preheated 250 degree F oven.

For the fish, whisk batter. Dip strips or pieces of fish in batter, let excess drain back into bowl.

Fry, several at a time, in hot fat until just cooked through and golden and crisp, about 3 minutes per side. With a slotted spoon, transfer to paper towels; let drain. Keep warm while frying remaining fish.

TO SERVE:
Arrange potatoes and fish on a platter. Pass salt and vinegar separately to be sprinkled over fish and chips.