1. Cut potatoes lengthwise into ½-inch strips. 2. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper. 3. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375. 4. Fill basket one-fourth full with potatoes. 5. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated. 6. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels. 7. Place potatoes in single layer on cookie sheet and keep warm. 8. Repeat with remaining potatoes. 9. Mix 2/3 cup flour and salt. 10. Mix baking soda and vinegar. 11. Stir vinegar mixture and water into flour mixture; beat until smooth. 12. Dredge fish into last of the flour. 13. Then dip fish into batter, allowing excess batter to drip into bowl. 14. Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels. 15. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp. 16. Serve with malt vinegar, lemon, or tartar sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
