Fish and Chips in Beer Batter

1# fish fillets, white cod*
2 cups, flour(whole wheat will do)
1 egg
5 oz. milk
5 oz. beer, good quality, flat
1/2 to 1 tsp. salt
malt vinegar

Mix flour and salt in bowl, make into a well. Mix milk with egg slowly. Add egg mix to center of well and beat until aerated. Set aside.
Start heating oil . Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips. When oil is up to temperature add beer to batter and mix in. Dip and coat fillets with batter** and place frying pan using oil spray in a liberal fashion until golden brown, turning once. Remove and place on paper towels to drain. To keep pieces hot, they can be placed in a 350F oven until they are cooked and tender.

*There are other cods, known as brown or red, do not use! The texture of meat and amount of natural oil doesn't give you the light flakiness desired.
**The batter will appear very thick and heavy, that's ok. As long as you keep your temp up, there will be no sponging.
Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika to flour mix. A bit of ground cayenne works too.

Peel 5 med. Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until a pot of water is boiling and will thoroughly cover your potatoes. Preheat oven to 450. Blanch until a fork will just about want to start to go into them. Drain, and let dry. Salt and pepper apply extra virgin olive oil to the potatoes. Lay your potatoes on a flat oven tray and turn them when brown on the bottom, wait until other side is brown. Assemble plate, sprinkle with a little malt vinegar and enjoy.