Dory's Oar Restaurant Traditional English Fish and Chips

Batter
7 ounces plain flour
7 ounces good quality ale
1 egg
1 ounce milk
1/2 teaspoon baking powder
Pinch of salt

Chips
1 1/2 pounds baking potatoes, cut into 1/2-inch slices
Salt, to taste
2 quarts liquid shortening

Fish
2 pounds cod or pollack fillets, cut into four ounce pieces
Salt and pepper
Flour

Tartare Sauce
1 1/2 cups good quality mayonnaise
1 (4 ounce) jar capers with juice
1/4 cup minced red onion
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley

One day before preparing fish and chips, combine all sauce ingredients. Refrigerate.

Combine all batter ingredients and mix until smooth. The batter should be thin (add a little more ale if it becomes too thick).

Heat oil in a deep fat fryer to 350 degrees F. Fry chips until golden brown, then drain on paper towels and season with salt. Place potatoes in a 200 degree Foven to keep warm until fish is done.

Season fish with salt and pepper. Dip each of the fillets into flour and then into the batter, then dip in the flour once again. Fry in oil for three to four minutes, or until golden brown. drain on paper towels. Serve at once.

Recipe courtesy of: Michael Jacobson, Dory's Oar Restaurant, Sacramento