Traditional English Fish And Chips

Combine the eggs, flour, beer, milk, wine, cream of tartar, baking powder, salt, and pepper in a bowl and whisk until smooth. Cover the bowl and refrigerate for 1 hour or until well chilled.

Heat 2-inches of oil in a large pan (or use a deep fryer) to 360 degrees F.

Cut the fish into 3-inch pieces, pat dry, and set aside on paper toweling. Peel and slice the potatoes into 1/2-inch wedges.

Add the potatoes to the hot oil and cook until browned, turning as needed. Remove the potatoes from the oil with a slotted spoon and let drain on paper toweling. Keep warm.

Stir the batter well. Dip the fish into the batter, letting excess drip off. Add the fish (in batches if needed) to the hot oil (make sure the oil has returned to 360 degrees F after removing the potatoes). Cook the fish until golden brown. Remove with a slotted spoon and let drain on paper toweling.

Season the fish and chips with salt and pepper as desired. Serve with malt vinegar.