Place potatoes in a medium-size bowl of cold water for 1 minute then put in a strainer lined with cold towel. I like to keep things dry if I’m deep-frying.
In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer (or sprite) and egg; until mixture is smooth. Let stand for 20 minutes.
Preheat oil in a large pot or electric skillet to 350F.
Fry potatoes in hot oil until tender. Drain on paper towels.
Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.
Note: Maintain the 350F temperature.
Drain well on paper towels or on roasting rack.
Fry potatoes again for 1-2 minutes for added crispness.
Serve with malt vinegar or tartar sauce (recipe on my page). Enjoy!
