Fish & Chips Recipe

Now, start by drying off them cod fillets with a paper towel real good and cutting 'em into smaller pieces for easy frying. Mix up some flour, baking powder, salt, and pepper in a bowl, then slowly pour in some beer until you get a smooth batter. It's gotta be just right to get that perfect crispy coating on the fish.

While you're at it, peel them russet potatoes and cut 'em into thick wedges. Soak 'em in cold water to get rid of that extra starch, then dry 'em off real nice before frying. Heat up some vegetable oil in a skillet or fryer to 375°F.

Next, dip them cod fillets in the batter and let the excess drip off before gently placing 'em in the hot oil. Fry 'em up until they're golden brown and cooked through, about 4-5 minutes per side. Drain 'em on a paper-towel lined plate when they're done.

Now, fry them potato wedges in batches until they're golden and crispy, about 3-4 minutes. Sprinkle 'em with some salt while they're hot so that seasoning sticks real nice. Serve them hot with some tartar sauce, malt vinegar, or a squeeze of lemon for that nice British touch.

I hope you enjoy makin' this dish as much as I have over the years. It's a real treat that will bring back memories of days gone by. Have fun cookin' up some good eatin', sweetie!.