Fish and Chips

• 2 lb flounder, pollock, or cod fillets, cut into 3 x 6-inch strips
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt, plus more for the chips
• 1/2 tsp freshly ground blakc pepper, plus more for the chips
• 1 (12 oz) bottle ale
• 3 quarts vegetable oil for frying
• 4 cups French fry-size potato chips

Use paper towels to pat the fish fillets dry. Whisk together the flour, cornstarch, salt, pepper, and ale in a large bowl until well combined--the mixture should have the look and texture of pancake batter. If it's too thick, add a little more ale, if it is too thin, add a bit more four. Remember that a little bit of either goes a long way.

Pour the oil into a heavy 6- to 8-quart pot. You want at least 3 or 4 inches at the top of the pot so the hot oil does not overflow when the fish and potatoes are added.

Heat the oil until a deep-fry thermometer registers 375 F. Dip a piece of fish in the batter, and then use a slotted spoon to lower it into the hot oil. The oil is really going to foam up, so do not stand too close. Let the fish fry for 5 to 8 minutes, using the slotted spoon to turn the fillet in the oil if it cooks on only one side, until the crust is golden. Set aside to drain on paper towels and repeat with the remaining fillets.

Next cook the potatoes: Rinse the cut potato strips in water, and then pat them dry with a paper towel. Use a slotted spoon to lower a small batch of potatoes into the oil, which should still be at 375 F. As always, don't get your hands anywhere near the hot oil. LEt the potatoes fry until golden, about 4 minutes. Remove with the slotted spoon and drain on paper towels. Repeat with small batches of the remaining potatoes. Season with salt and pepper.

Both the fish and the chips can be held in a warm oven for up to 40 minutes before serving. To make a whole meal, add Mushy Peas, curry sauce, and hot tea.

Makes 4 servings.