# Fish and Chips

## Description:
A classic British dish consisting of battered and fried fish, typically cod or haddock, served with thick-cut chips (French fries). This comforting meal is often accompanied by malt vinegar, lemon wedges, and a side of mushy peas.

## Instructions:
1. **Prepare the Fish:**
   - Cut the fish fillets into serving-size pieces. You'll need about 4-6 pieces per person, depending on appetite.
   - Pat the fish dry with paper towels. This step is crucial for achieving a crispy batter.

2. **Make the Batter:**
   - In a large bowl, mix together 120g (1 cup) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
   - Beat 1 large egg and add it to the dry ingredients. Gradually pour in 200ml (3/4 cup) of cold water, stirring continuously until a smooth, slightly thick batter forms. The batter should be droppable but not too runny.

3. **Heat the Oil:**
   - Fill a deep fryer or a large, heavy-bottomed pan with 3-4 liters of vegetable oil. Heat the oil to 180°C (350°F). Use a deep-fry thermometer to monitor the temperature.

4. **Fry the Fish:**
   - Working in batches, dip the fish pieces into the batter, ensuring they're fully coated. Allow any excess batter to drip off.
   - Carefully place the battered fish into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy. Remove the fish from the oil and drain on a wire rack or paper towels.

5. **Cook the Chips (French Fries):**
   - Cut 4-5 large potatoes into thick fries (about 1 cm/1/2 inch thick). Soak them in cold water for 30 minutes to remove excess starch.
   - Dry the fries thoroughly with paper towels.
   - Heat 2 liters of oil to 160°C (325°F). Fry the potatoes in batches for 5-7 minutes until tender but not browned. Remove and drain.
   - Increase the oil temperature to 190°C (375°F). Fry the fries again for 2-3 minutes until golden and crispy. Drain on paper towels.

6. **Serve:**
   - Place the fried fish on a plate and top with malt vinegar and lemon wedges.
   - Serve with the crispy chips, mushy peas, and a side of tartar sauce or ketchup if desired.

## Allergens:
- Gluten (from wheat flour)
- Eggs
- Milk (if using whole milk for batter)

## Cooking Time:
- Preparation: 30 minutes
- Cooking: 20-25 minutes (including frying fish and chips)
- Total: Approximately 50 minutes

## Substitutes:
- **Fish:** Cod, haddock, or any firm white fish can be used. If you're outside the UK, look for similar options like pollock or tilapia.
- **Batter:** For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free flour blend.
- **Oil:** If you don't have access to a deep fryer, you can use a heavy-bottomed skillet or a large, deep casserole dish. Adjust the oil quantity and frying temperature accordingly.
- **Malt Vinegar:** Regular vinegar or a lemon-based dressing can be used as a substitute.