Fish and Chips
Heat the oil to 170°C (approximately 340°F) in a fryer or large pot. (The oil is hot enough when bubbles appear around the handle of a wooden spoon that has been immersed in the oil.)
Peel the potatoes and cut in sticks as for french fries. Add them to the oil in batches and fry about 5 minutes until they are soft but not brown. Remove and drain. Increase the temperature to 190°C (approximately 375°F) and fry the potatoes again in batches for about 2 minutes until crispy. Remove, drain well and sprinkle with salt.
Rinse the fish fillets and pat dry. Season with salt and pepper and sprinkle with lemon juice. Beat the eggs in a wide shallow bowl or pie pan. Put the flour on a plate and place the breadcrumbs on another plate. Coat the fish with flour, dip in eggs, and then coat in the breadcrumbs. Fry the fish fillets one at a time at 170°C (approximately 340°F) in a fryer (or pot) until golden brown, about 4–5 minutes. Serve fried potatoes with the fish.