Grandma Clarke's Fish 'n Chips
1 cup flour
1 tsp baking powder (not soda!)
1/2 tsp salt
enough water to make a batter about the consistency of thin pancake batter (probably just a little more than 1 cup)
Dip your fish (or your potato slices--see Mark's recipe) in batter. Deep fry until just golden. Drain on paper towels. Blanch your french fries in the oil and drain them on paper towels, as well. Then fry everything again until nicely browned--frying twice makes your fish 'n chips nice and crisp--never soggy!
Side note: I know this sounds really gross--and I've never tried eating them--but a college roommate of mine loved deep fried dill pickles (said in Ohio, they actually had fast food chains that served them); I fried some pickles in this batter (whole pickles, not sliced) and she loved them.