Ol' English-Style Beer-Battered Fish 'n Chips

FISH
1 lb white cod fish fillets
2 cups flour
1 egg
5 ounces milk
5 ounces beer, flattened
1 teaspoon salt
vegetable oil
malt vinegar
CHIPS
5 idaho potatoes
vegetable oil

FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
Sprinkle fish with a little salt and malt vinegar.
CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.