English Fish and Chips
1 pint vegetable or canola oil for deep-frying
4 large potatoes
4 oz all purpose flour
4 oz corn flour
1 cup cold water
4 cod or monkfish fillets (about 6 oz each)
1 lemon, wedged
Preheat the vegetable oil in a deep pan to 350F, or until a cube of bread browns in 15 seconds when added to the oil.
Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden. Drain on paper towels and sprinkle to taste with sea salt, keep warm.
In a bowl, whisk together flour, corn flour, salt and enough cold water to form a batter the thickness of buttermilk.
Cut the fish into thick slices, coat in the batter shaking to remove excess. Cook the fish in batches, in the hot oil for 5-6 minutes, until golden browned. Remove and drain on paper towels.
Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. If desired sprinkle with sea salt and paprika.