Review of last recipe (photo above) - Wow, what a great dish! I only wish my husband liked peppers, because I would make this more often.  For some reason, as I was eating this, I thought capers would be a nice addition to add another layer of flavor.  


TODAY'S RECIPE - FISH & CHIPS
This recipe has no serving size ... I would say  there's enough batter to coat about 1 1/2 lbs of fish.  Make your usual fries.  Normally, I fry the potatoes first, then put them in the oven to keep warm as I cook the fish.  After I remove the fish, I return the fries into the oil to crisp them up again.  Unfortunately, it doesn't always work out that great and the fries tend to be soft.   

Batter:
1 cup flour
1 tsp baking powder
1 tsp salt
3/4 cup milk
1 egg

Mix dry ingredients, then add milk and egg and beat. 

Heat oil to 365 degrees.  Coat fish and place in pan.  Turn after approximately 4 minutes and cook on the other side.  Keep turning the fish over until it is cooked.  I usually just push my fork into a piece to make sure it's done.  Serve with fries and hot sauce (for a change from tartar sauce).

Hot sauce:
1 cup catsup
juice of 1 lemon
1/4 cup horseradish sauce
2 tbsp prepared mustard