Mom’s Fish and Chips

In a large bowl, whisk together the flour, baking powder and salt. Gradually add the water until the batter is combined but is quite thin; you might not need all of the water. Set aside.

Peel your potatoes completely and rinse them off. Slice them thinly with a mandoline or as thinly as possible with a knife. Place them in a bowl of cold water. When you’re done, remove the potatoes from the water to a large towel or stack of paper towels and dry them off completely. If they have residual water on them, you will end up with your oil splattering and that is dangerous! Set the dried potato slices aside until you’re ready to cook.

In a large heavy-bottomed pot, pour enough vegetable oil to come about 3 inches up the side of the pot. Heat over medium high heat until a thermometer reads 375ºF.

Drop the fish into the batter and remove with a slotted spoon, allowing some of the excess batter to drip off. Carefully drop the battered fish into the hot oil. Fry the fish and chips in batches until golden brown, about 5-7 minutes for fish and 3-5 minutes for the chips. Remove to a stack of paper towels to cool slightly before chowing down.