- 3 potatoes, peeled and cut into strips
- 1 cup all-purposed flour (aka wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup milk
- 1 egg
- Vegetable oil or cooking oil
- Cod fillets (any white fish can do)
- Place the potatoes (the strips one) in a bowl of cold water. In a separate bowl, mix together flour, baking powder, salt and pepper. Stir in the milk and egg, stir until the mixture is soft. Let mixture stand for 20 minutes.
- Preheat the oil in a pan.
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown.
- Fry the potatoes again for 1 or 2 minutes for added crispness.
- If you fry the fish using the same hot oil right after you fry the potatoes, it may burnt. It's better if you wait a while so it cool down a bit.
- Potatoes taste better if you sprinkle salt over it.
- To make the fish easier to cook, you can cut the fillet into half.