The original British fish and chips used cod or haddock, but Virginia cooks can choose any white fish that is available locally. Favorite fish may include summer flounder, sea bass, striped bass, monkfish, hake  or others. Malt vinegar and a heavy coating of salt is traditionally sprinkled over fish and chips when served.

Virginia Fish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds fish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh
paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer and egg; until mixture is smooth. Let
stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinked with malt vinegar and sea salt.