Vegetable oil for deep frying
1/2 cup all purpose flour
1/2 cup water
3/4 pound orange roughy or cod fillets about 3/4 inch thick, cut crosswise into 1 1/2 inch wide strips
1 pound russet potatoes, peeled, cut lengthwise into 1/2 inch thick slices, then cut lengthwise into 1/2 inch wide strips
Malt vinegar or apple cider vinegar
Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360F. Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper. Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar. 2 servings.
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