Beer Battered Fish and Chips
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. dried dill weed
3/4 cup beer
1/2 cup milk
1 1/2 to 2 lbs. cod fillets
4 large potatoes, peeled and cut into strips
vegetable oil for frying
Place potatoes in a medium sized bowl of cold water.
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture; coat well, and let stand for 15 minutes.
Meanwhile, preheat the oil in a large skillet over moderate heat (350 to 375 degrees F).
Fry the potatoes in the hot oil until they are tender and golden. Drain them on paper towels.
Place fish in hot oil, and fry (turning once) until golden brown. Cook fish in batches to maintain oil temperature. Drain well on paper towels, and keep separate batches warm in preheated oven (set on ‘warm’ or ‘low’ heat).
Fry the potatoes again for 1 to 2 minutes for added crispness.