4 large potatoes

1 Cup All Purpose Flour

1 tsp salt

1/4 tsp black pepper powder

1 cup cold beer

1 egg, beaten

1 tsp baking powder

1 pound cod fillets, cut into serving pieces

Vegetable Oil, for frying

step 1

Peel The Potatoes And Cut Them Into Chips (Fries) About 1cm Thick. Rinse Them In Cold Water And Pat Dry With A Paper Towel.

step 2

In A Large Bowl, Whisk Together The Flour, Baking Powder, Salt, And Black Pepper. Gradually Add The Beer And Egg, Whisking Until The Batter Is Smooth.

step 3

Heat About 2 Inches Of Vegetable Oil In A Deep Frying Pan Or Pot Over Medium-high Heat. Dip The Cod Fillets In The Batter And Let Any Excess Drip Off.

step 4

Add The Fish To The Hot Oil, A Few Pieces At A Time, And Fry Until Golden Brown And Crispy, About 5-7 Minutes. Use A Slotted Spoon To Remove The Fish From The Oil And Drain On A Paper Towel-lined Plate. Season With Salt While Still Hot.

step 5

Meanwhile, Fry The Potato Chips In The Same Oil Until Golden Brown And Crispy, About 4-5 Minutes. Remove Them From The Oil With A Slotted Spoon And Drain On A Paper Towel-lined Plate. Season With Salt While Still Hot.

step 6

Serve The Fish And Chips Hot With Tartar Sauce, Lemon Wedges, And Your Favorite Sides (traditionally mushy peas).