Fish and Chip

Ingredients:
1/2 cup flour
1/2 cup cornmeal
6 ounces beer
1/4 tsp salt
4 cups vegetable oil for frying
4 large russet potatoes
2 lbs fish fillets, cut in half (tourbot)

Preheat oven to 250° F. Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.

Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice.

Serve with a sprinking of malt vinegar.

Serves: 4

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