Ingredients
4 Idaho potatoes, peeled
vegetable oil, enough to fill a deep fryer to a depth of 1-1/2 inches
1-1/2 lbs. fish fillets, thawed
salt
1 cup unsifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 egg, well beaten

Directions
Put the vegetable oil into a deep fryer and heat to 365 degrees.

Cut the potatoes into 1/2-inch square strips. Soak in cold water for 30 minutes, drain and dry on paper towels. Heat oil in a large skillet and fry the potato strips until golden brown, about 20 minutes. Place the fried potatoes in a pan lined with paper towels and keep warm in a 250 F oven.

Cut the fish into 1-1/2 inch wide strips. Sprinkle with salt.

In a bowl, mix the flour, baking powder and 1 teaspoon of salt. Add the milk and egg and beat until smooth.

Dip fish into the batter and drop carefully into the hot oil in the deep fryer. Fry for about 3 minutes, turn, and brown another 3 minutes. Drain on paper towels or other absorbent paper.

Serve fish and chips hot, sprinkled with malt vinegar or with a hot sauce prepared with 1 cup catsup, juice of one lemon, 1/4 cup horseradish and 2 tablespoons of yellow mustard.