One of Chef Bill’s favorite meals is fish and chips which he prefers to do on the grill. 
How he cooks the potatoes varies.
The fish, however, is down to a science. OK, the type of fish is fungible. In fact the type bubbling in the photo is tilapia brought frozen from the Primos Price Rite and was delicious.
Fresh cod, however, is the preference and here is the recipe.
1 1/2 Lbs. fresh thick cod fillets
Kosher salt and freshly ground black pepper
1/2 Cup all-purpose flour
1/2 Tbs. baking powder
1/8 Tsp. cayenne pepper
1/2 Cup water
1 large egg
Vegetable oil, for frying
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 Tsp. salt, and 1/2 Tsp. pepper. Whisk in 1/2 Cup of water and then the egg.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the “chips.”
