Fish & Chips

Ingredients:

* three russet potatoes
* 1 1/2 pounds cod, cut into evenly sized pieces
* oil
* 1 1/2 cups beer
* 1 1/4 cups flour
* 1/4 cup cornstarch
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper

You will also need a large pot or a wok for frying, a thermometer, and a slotted spoon.

Cut the Potatoes
First, we will cut the potatoes into evenly sized fries. Slice off the long edges of the potatoes to form rectangles.

Now, we will cut the potatoes into 1/2-inch slices, then turn them and cut them again. This gives us uniformly-sized fries, which will cook evenly.

Prepare the Potatoes
In a large bowl, mix together the potato slices and 1/4 cup of vegetable oil. Cover with waxed paper and microwave on high for about six minutes until the potatoes become pliable.

Rinse the potatoes, then pat them dry with a paper towel and let them sit for at least 10 minutes.

Fry the Potatoes
Pour about three inches of oil into the pot, and turn the burner up to about medium-high heat. We will let the oil get to 350 degrees.

When the oil is hot enough, we will add the potatoes, about a handful at a time, and let them fry for two minutes. Use a slotted spoon to remove the potatoes from the oil and let them drain on paper towels.

After the potatoes are done, turn up the heat and let the oil get up to 375 degrees.

Coat the Fish in Batter
We will make the batter for the fish by mixing together the beer, flour, cornstarch, and spices. Dip the fish pieces into the batter and let any excess drip off.

Fry the Fish
Then, gently drop the fish into the oil. Fry the fish for about seven to eight minutes until it turns golden brown.

Remove the fish from the oil with a slotted spoon and let it drain on paper towels.

Serve the Fish and Chips
Now we will return the potatoes to the oil and let them fry for another three minutes until they turn golden brown.

You can serve the fish and chips with malt vinegar, which is traditional, or with tartar sauce.