Classic Fish Supper

Place prepared potatoes in a bowl of ice water.

In a separate medium-size bowl, combine flour, baking powder, salt and pepper. Stir in milk and egg; mixing well until batter is lump free and smooth. Let batter stand for 20 minutes.

Preheat oil in a large skillet to 350º F. Fry the potatoes in hot oil until they are fork tender. Place on paper towels to drain.

Preheat oven to 250º F for warming purposes.

Cut fish diagonally into strips. Dredge fillets in the batter, one at a time. Working in batches, carefully slide the fillets into the hot oil. Fry batter coated fillets, turning frequently, until they are deep golden brown, and cooked thorough, about 4 to 6 minutes. Drain well on a paper towel lined baking sheet. Keep warm in oven. Fry remaining fish, maintaining oil temperature at 350º.