Dogfish, now being sold as ΓÇ£cape sharkΓÇ¥ (it has always had other names in attempts to boost its popularity, although it is a fine fish), is classic in fish and chips. Any white-fleshed fish is suitable, although the firmer ones are less likely to fall apart than delicate fish such as cod.
Place in a bowl and soak in cold water to cover for 30 minutes:
4 large baking potatoes, peeled and sliced into 2 1/4 x 3/8-inch strips
Stir together in a medium bowl:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon (optional)
Add and stir until smooth:
1 cup milk, water, or a combination of water and milk
1 large egg
Let stand. Heat in a deep-fat fryer or deep, heavy pot over medium-high heat to 330┬░F:
Peanut oil or other vegetable oil (3 inches deep)
Drain the potatoes and dry them well. Drop the potatoesΓÇöabout 1 cup at a timeΓÇöinto the hot oil and fry until the spattering ceases, about 2 minutes. Remove with a slotted spoon and drain on a paper bag or paper towels. Let stand for 10 minutes. Meanwhile, increase the temperature of the oil to 350┬░F.
In the interests of frugality, you can fry the fish in the same oil, before finishing the potatoes, but you risk having burnt bits of batter among your chips, even if you skim carefully. Better to use separate batches of oil. Heat in a second deep-fat fryer or deep, heavy pot over medium-high heat to 365┬░F:
Peanut oil or other vegetable oil (2 inches deep)
Stir the batter, then dip into it 1 piece at a time:
1 1/2 pounds dogfish or other white-fleshed fillets (in 3 to 4 ounce pieces), rinsed and thoroughly patted dry
Let the excess batter drip off, then place the fish carefully in the oil. Increase the heat to high to maintain the temperature. The fish is done when the batter is golden brown. Drain on paper bags or paper towels.
To finish the chips, fry the potatoes in small batches in the 365┬░F oil in a frying basket, if you have one, to ensure quick and easy removal. Fry until they are golden brown, 2 to 3 minutes, then remove the basket, or remove the chips from the oil with a slotted spoon and drain on paper towels. Serve with the fish and accompany with:
Malt vinegar or other vinegar, lemon wedges and/or Tartar Sauce
