I love fish and chips, but they have to be made really well and with perfectly plump white fish, preferably cod. Having been to London and Ireland, I know a good fish fryer when I see one and chips can't be anything other than skin-on sliced potato wedges, fried in the same oil as the fish. Again, these are all my preferences, but trying it any other way just doesn't seem authentic.
Beer batter is quite possibly the easiest concept ever, but frying the fish perfectly is the hardest part of the task. You have to slowly drop the batter covered fish into your oil and wait for a crust to start to form, before releasing the rest of the fish into the oil. With long enough tongs, it shouldn't take you too long to master the fry.
12 oz beer (I used a dark ale)
1 1/2 c all purpose flour
1 tsp salt
1 lb fresh cod, sliced into 1 inch wide strips
3-4 Idaho potatoes, sliced into wedges, about 8 per potato
In a Dutch oven, (if you own a fryer, go ahead and use it) heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
Place in a low oven to keep warm while cooking the fish.
Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter.
Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.