How to Cook Fish and Chips

Serves: 4

Slice the peeled potatoes into long strips, each about 1/2’’ thick.
Pour oil into Dutch oven until it rises about a couple of inches or more from the bottom and heat it to 375 degrees.
Put some of the potato strips into the frying basket until ¼ of it is full and lower it into the sizzling oil.
Fry them for about 5-8 minutes or until they turn golden, while keeping them separated with a long-handled fork.
Transfer the potato chips onto a plate, lined with paper towel to soak away any excess oil and then spread them on a cookie sheet in a single layer to keep the chips warm; fry rest of the potatoes into chips in a similar fashion.
Slice the fillet into 2’’ x 1’’ chunks and dry out any excess moisture with a paper towel.
Season every side of each fillet with salt and set aside.
Combine the flour and some more salt and set aside.
Whisk the baking soda in vinegar and pour the mixture over the seasoned flour.
Whisk them all together until they form a smooth batter.
Lower each fillet into the batter and coat well with it; let excess batter drip back into the bowl.
Lower the fish fillets into the hot oil and fry them for a couple of minutes or more in batches.
Once the fish browns and is cooked through, place them on paper towels to soak away excess oil in it.
Arrange the fillets on serving plates.
If you wish the chips to be crispier, grill them over high heat for a couple of minutes and serve them by the side of deep-fried fish.
Serve right away!