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1
Cut potatoes lengthwise into 1/2-inch strips.
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2
Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
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3
Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
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4
other.) Skip the next step if you're not using a basket.
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5
Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
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6
Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
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7
Place potatoes in single layer on cookie sheet and keep warm.
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8
Repeat with remaining potatoes.
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9
Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
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10
Mix flour and salt.
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11
Mix baking soda and vinegar.
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12
Stir vinegar mixture and water into flour mixture; beat until smooth.
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13
Dip fish into batter, allowing excess batter to drip into bowl.
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14
Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
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15
Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
