Fish and Chips
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2 white fish fillets (e.g., cod, haddock, sole), each about 7 oz.
Oil for deep frying (peanut, canola, sunflower)
2 eggs, beaten
3/4 cup fine matzo meal
3 medium Russet potatoes

For fish: - Preheat oven to 200 F.
Pour at least five inches of oil into saucepan or deep fryer. Be
sure to leave several inches at top, because the oil will bubble
vigorously when the fish is introduced. Heat oil to 370F. Wash
fish fillets and dry with paper. Slice fillets in half crosswise.
Dip them in beaten egg and then coat with matzo meal. Carefully
place fillets in hot oil. Do not use more than two fillets at a
time, because this will bring down oil temperature. Cook fish
until a deep golden brown, about 8 minutes. Remove from oil, drain
on paper towels, and sprinkle with coarse salt. Keep fish warm in
oven. For potatoes: Peel potatoes and cut into chips about the size
of your index finger. Soak in cold water while fish is cooking.
When fish is done, drain potatoes and slowly place a third of them
in hot oil. Cook potatoes until golden brown and crispy, about
five minutes. Remove from oil, drain on paper towels, and sprinkle
with coarse salt. Place potatoes in oven. Repeat process with two
remaining batches of potatoes. Serve fish with chips on plate or
newspaper. Sprinkle fish with malt vinegar.

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