Adapted from a recipe in The Irish Heritage Cookbook ~ Found on our table on many a Friday night

1 egg
1/4 cup beer
1/4 cup water
1/2 teaspoon salt, plus salt to taste
3/4 cup all-purpose floor
4 large baking potatoes, peeled
canola oil for frying
1 pound haddock or sole, boned, skinned and cut into 2″ chunks
freshly ground pepper to taste

In a small bowl, whisk together the egg, beer, water, and 1/2 teaspoon salt. Whisk in the flour until smooth. Set aside for 30 minutes.

Cut the potatoes into 1/2″ thick strips or slices and place in a bowl of cold water to prevent discoloring.

Fill frying pot 2/3 full with oil and heat to 375F. Dip the fish in the batter and fry, in batches, until golden brown, about 5 minutes. Transfer to paper towels to drain. If they need to be kept warm, place on baking sheet in a warmed 200F oven.

Drain potatoes and pat dry. Strain oil used for fish. In same pan/oil, reheat to 375 and fry potatoes in batches until brown, about 5 minutes. Serve immediately.

Notes:
1. I willingly admit to cheating on these chips and serving store-bought freezer french fries. Or sometimes Potato Gratin like Julie D.’s. Other times it’s my own version of roasted potatoes in the oven. The fish never loses its appeal. The kids eat it like candy, but we like to vary our spuds. And Mecandes is always gracious enough to finish off the bottle of beer.

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