Fish n Chips

3 large russet potatoes

3 cod fillets, trimmed

1 C self rising flour

1 T salt

1 t baking powder

2/3 C light beer

2 egg whites

3-4 C canola or sunflower oil

Peel potatoes and cut into the style fries you prefer. Place them in cold water. In a bowl, mix the flour, salt, baking powder and beer. Whisk it together. In a separate bowl, beat the egg whites until they are frothy. Add them to the flour mixture and whisk.

Heat the oil in a frying pan. There should be at least 3 inches of oil in the pan. Remove fries from the water and dry them on a paper towel. When the oil is 350 degrees F, fry them in batches until golden. Remove and set on paper toweling or better yet, a wire rack. Salt them while hot. Dip the cod filets in the flour/beer/egg mixture and coat well. Lay each piece in the hot oil and cook until golden and floating. You can temp with a thermometer. They need to be at 140 degrees F in the center.

Remove, plate with fries and serve with some tartar sauce or vinegar.