Fish and Chips

My daughter, Skye, loves this so much that we have it almost every week. The typical fish used for making this dish is cod but since it's hard to find cod here, I use other white-meat fish like labahita or tilapia. The other thing is the potatoes. Some like it thinly sliced just like potato chips and some just like fries. We, however, like it as wedges. Both fish and potatoes deep-fried to perfection. The first Fish and Chips appeared in the late 1860's in London, England. The person credited for inventing this is Joseph Malin, a Jew who married together "Fish fried in Jewish fashion" and chips. I'll try to give you the closest to the original recipe as I can.

Fish and Chips
What you'll need:
1 kilo tilapia or labahita, cleaned and filleted
1 bottle brown beer
4 cups flour
1 tsp chili powder
3 large potatoes, cut into wedges
2 eggs
1 cup cornstarch
salt and pepper
oil for deep-frying

How to:
1. Season fish with salt and pepper. Set aside.
2. In a mixing bowl, combine all ingredients except oil, cornstarch and potatoes and mix well. Season it with salt and pepper.
3. Dredge fish in cornstarch and then dip in batter. Deep fry in oil until golden brown.
4. Do the same for the potatoes.
5. Drain in paper towel and serve with vinegar dip or mayo. Traditionally, the dip is vinegar but you have a choice. You can also serve it with a lemon wedge. Enjoy!