Nature’s Feast: Ling cod fish and chips

This recipe yields delicious fillets with a crispy coating. You will need to use two pans, one for the fish, and another for the fries.

Ingredients:

2 pounds ling cod or rockfish fillets cut inot a good size for frying.

2 cups flour

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. paprika

2 eggs

1/4 cup beer

3 large potatoes, either red or russets. Yukon gold and other soft potatoes will finish too mushy.

Salt and pepper for the fries (to taste)

Vegetable oil for frying

Directions:

Fill two fry pan with 1/2 inch of vegetable oil and heat until the oil is just about to smoke. The fries will take longer to cook, so start them first.

Fries — Slice potatoes into fries about 3/8 to 1/2 inch thick. Drop into hot oil, and reduce heat just a bit. Fry on one side until they start to brown, about 10 minutes. Turn over and continue to cook for another 7 to 10 minutes. Salt and pepper to taste.

Fish — Whisk together eggs and beer. Whisk together flour, salt, garlic powder, and paprika. Dredge the fillets in flour, then dip into the egg batter and dredge in the flour again. Add the fillets at once, and fry until they are nicely browned, flip over and brown the second side. Remove the fillets to a screen over paper towels to drain excess oil.

Serve with malt vinegar and tartar sauce.