Fish and Chips

French Fries

1. Cut 1 ½ pounds russet potatoes into 1-centimeter thick fries. Place them in a colander and rinse them with cold water to remove some of the starch. Use paper towels to pat the fries dry.
2. Add about 2 inches of vegetable oil to a large, deep pot or deep fryer, about 1-2 quart of oil. Don't fill it more than ½ of the way full!
3. Heat the oil over medium-low to 200-250 degrees Fahrenheit. Add the dried fries to the oil and let them cook slowly for 12 minutes, maintaining the oil temperature between 200-250 degrees Fahrenheit. The potatoes should be soft and flexible.
4. Use a slotted spoon or a metal spider to remove the fries from the oil and transfer them to a baking sheet. Raise the heat to medium and bring the temperature of the oil to 375 degrees Fahrenheit.
5. Once the oil is up to 375 degrees Fahrenheit, fry the potatoes a second time, this time in small batches for 5-7 minutes each. Maintain the oil temperature between 350-375 degrees Fahrenheit. Remove them from the oil and sprinkle immediately with salt.

Beer Battered Cod

1. Cut 1 ½ pounds fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.
2. In a medium bowl, combine ¾ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon old bay seasoning , and ¼ teaspoon paprika. Whisk in 6-8 ounces light beer until the batter reaches a consistency slightly thinner than pancake batter.
3. Toss the fish in ½ cup all-purpose flour, then dip them in the beer batter, allowing the excess to drip off for a few seconds. Carefully add the battered fish to the oil, frying 2-3 pieces at a time so the oil can more easily maintain a temperature of 350-375 degrees Fahrenheit while they fry. Fry for 7 minutes, flipping the fish halfway through. Repeat until all the fish has been cooked.
4. Serve the fish hot out of the fryer along with the warm fries. Serve with tartar sauce, lemon wedges and malt vinegar.