8 ounces fresh white fish (cod, flounder, haddock or any white fish of your choice)
1 cup vegetable oil
2 cups flour
1 cup cornmeal
1 cup milk
1/2 cup water
1 lemon, cut into wedges
2 Pounds Idaho potatoes, peeled and cut crosswise into 3/4-inch thick chips
oil for deep frying
Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
- Heat oil to medium-high heat in large, flat skillet. Lay fillets in the hot oil from front to back, being careful not to splash. Do not crowd fish into hot oil, or it will be soggy.
- Cook fish until golden brown (4 to 7 minutes). To check doneness, break open fillet: it should be white all the way through, with no transparency.
Soak the potatoes in cold water to cover for 30 minutes before frying. Drain the potatoes and pat dry. Place them in a fry basket and fry in the hot oil for 3 minutes. Lift the basket out of the oil and drain over the fryer. Return the basket to the oil and fry until golden brown, another 3 to 5 minutes. Drain on paper towels. Season with salt and pepper.