Recipe: Fish and Chips

For the chips:
4 potatoes

For the batter:
2 cups AP flour (gluten free: 2 cups rice flour)
1 tbsp baking powder (gluten free: also add .5 tbsp baking soda)
1 tsp salt
1 12 oz bottle of beer (gluten free: 1.5 cups club soda)

1.5 lbs firm flesh white fish (cod, tilapia, etc)

1 gallon of oil for frying (canola, peanut, corn, etc)

Make the batter by combining all ingredients in a large bowl. Mix to the consistency of pancake batter and refridgerate at least 15 minutes, but no more than an hour.

White the batter is chilling, make the chips. Cut potatoes into your favorite shape and soak in water to remove excess starch. Dry well and fry for 4 to 5 minutes in 325 degree oil. Work in small batches. After all fries have been cooked, crank the oil to 375 and refry to potatoes for 4 to 5 minutes. Drain on paper towles (or a brown paper bag) and hold in a warm over.

Cut fish into workable peices and coat in batter. Fry for 3 to 5 minutes in 350 degree oil, until crust is golden brown and fish has been cooked throuogh (will depend on what kind of fish and how much you fry at once)