A simple Fish and Chips recipe to take you back to your days roaming Circular Quay, Sydney.
Revel in their warmth and oil (Henz).
Revel in their warmth and oil (Henz).
Beer-Battered Fish and Chips
Ingredients9 Pieces of Cod Fillet
1/2 Gallon of Oil (Canola is fine) 1 1/2 Cups Flour Beer Batter About 1 Tin of Beer 1 Cup Flour 1 Egg Salt and Pepper Herbs and Spices (whatever is around) Chips 10 Small Potatoes ~2 Tbsp Olive Oil Plenty Salt and Pepper 
Method1. If fish is frozen, leave in sink under some warm water to defrost -- don't forget!
2. Mix together egg, flour, salt, pepper, and herbs and spices in a medium bowl. Pre-heat oven to 400F |
 You can use any beer. On the college budget, we use Keystone
3. Pour in enough beer to create a consistency that is slightly thinner than pancake batter. Set Aside. 4. In a large pot, pour in the oil, enough to be about 3-4 inches deep. 5. Begin to heat the oil to 375F. Use a candy thermometer to keep track. 
6. Slice the 10 potatoes through their major axes (lengthwise). Slice these halves to obtain fry-looking pieces of potato.
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7. Douse potatoes in olive oil then transfer to baking sheet. Salt and pepper liberally and transfer to oven. Cook for about 15-20minutes, checking at around 10 minutes.
8. Take defrosted fish and coat in the 1 1/2 cups of flour, then dredge in beer batter. 9. Put in as many fish as you feel comfortable with (2-3) into the oil and wait for the fish to turn golden brown or slightly past -- If this takes longer than 5 minutes, check your temperature. 
10. Remove fish when ready and get rid of excess oil with paper towel. Serve with the chips and tartar sauce.
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