Coming out of Passover, I'm surprised about all the hoopla of the big wedding in London this week. I'm also surprised to hear that the Obama's weren't invited. Hmmm. A few wars later and .....don't get me started. All that aside, I know to which KING of KINGS I am beholden. I adopt the 'Royal Fashion' as theme for this week's Shabbat dinner. I love to learn new things and I discover how little I know of Britain's traditional foods.

This starts me thinking and the first thing that comes to mind, of course (such a pedestrian mind I have!), are fish and chips. I start craving and decide to offer them up as a substitute to gefilte fish in my Shabbat menu. I know, best out of the oil, but I have put fried fish on a blech loosely wrapped in foil that has an air vent and it has been fine. Besides, this is a once-in-40-years situation.

Strolling by the fishmonger's display, I start talking with Jamie about all the ground fish he sold for Passover. Not counting the 100 pounds I purchased, he's had a decent season. Today, I'm in the market for cod. I see true cod. Yawn. My Asian roots spy the Ling cod and sold! Pair it with an Idaho russet potato, malt vinegar and tartar sauce....I'm all over this project.

But, wait....I need a dark English ale for the batter. With the help of the employee working the wine and beer, I take a tour of the beer display. Wowzers; Germany, Belgium, Australia..."I want English please".....pale ales, light...."I want dark English please".....I finally score a bottle of Newcastle Brown Ale. Please Hashem, let it be kosher because these are some really good fish and chips!

Ingredients:

2 large russet potatoes (about 1 1/2 pounds)

For the fish:

• 1 1/4 pounds cod or halibut (or Ling cod)
• 1/2 cup flour + 2 tablespoons reserved
• 1/2 cup flour + 1 tablespoon corn starch
• Sea salt and pepper
• 1 1/2 teaspoons baking powder
• 1/2 cup dark beer
• 1/2 cup sparkling water
• 4 cups of vegetable oil

Steps:

Prepare the batter. Put the flour, cornstarch, baking powder, salt and pepper into a small mixing bowl.

Combine the beer and sparkling water. Add to the flour mixture and whisk until smooth. The batter should be thick, not runny. Add a bit more flour and cornstarch if it is too loose.

Set the batter aside to rest for at least 30 minutes.

Prep the fish by rinsing it off and drying with paper towels. Cut into desired serving portions.

Sprinkle the fish with salt and pepper. Set aside.

Wash the potatoes and leave on the skin. Cut the fries into 3/8" thickness. Rinse again and blot with paper towels. Spread over paper towels to dry even more.

Heat the oil in a pot with a thick bottom. The oil should be about 400 degrees. A fry dropped into the oil should immediately start to sizzle. When the oil is hot, drop the fries carefully into the oil. Fry until golden brown and cooked through.

Sprinkle with salt and set aside in warming oven.

Remove the batter from the fridge. Pour enough to cover the bottom of a shallow dish. Place the remaining flour onto another shallow dish. Sprinkle with salt and pepper. Dredge the fish in the flour to coat.

Dredge floured fish in batter to coat.

Place the fish in the hot oil and fry a few pieces at a time. Fry until golden brown and cooked through, about 8 minutes per inch of thickness. Turn with a slotted spoon to cook evenly.

Once cooked, remove the fish from the oil with a slotted spoon or spatula. Drain on paper towels.

Serve hot with malt vinegar and tartar sauce.

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