Dorothy Dawson's fish and chips batter
 

Great with stripers. Used it to prepare my taco piscados last night. Soooooo Gooooood.

my own fish&chips a couple weeks ago.

rinse filet, pat dry, cut to manageable pieces,
roll in seasoned flour, shake ALL excess off,
dip into wash of 50:50 egg:milk, let excess drip off,
roll in seasoned crumbs, press crumbs onto fish till completely covered,
lightly shake off ALL EXCESS,
let rest on cooling rack while you bread up the rest.
gently drop into hot oil a couple inches deep.(check a book for how to know how hot.)
leave half inch or more space between pieces and side of cooker.
turn over once (~3-5 minutes). remove when browned (~3-5 more minutes.)
let drip on brown paper or on cooling wrack lined with papertowel. serve.

I like to do a large batch of fries first to prepare the oil and so they don't taste like the fish.

Highly recommend trying Panko flakes instead of bread crumbs!

MMMMmmm.. Spicy Tuna Sushi with plenty of panko and flying fish roe.
Snap, Crackle, Pop!