Fish and Chips Recipe

Slice fish fillets into 2 or 3-inch strips; place in a bowl with the lemon juice. Refrigerate, covered, for 30 minutes. Meanwhile, scrub clean potatoes and cut into thick sticks; place in a bowl, cover with water, and set aside.

Beat eggs and milk in a shallow bowl. Mix together cornstarch, salt, and  pepper in another bowl. Preheat vegetable oil in a deep pan. Dip fish fillets in egg then dredge in cornstarch mixture. Deep-fry until golden brown; drain on a wire rack.

Repeat procedure with potatoes, deep-frying in a new batch of vegetable oil to avoid a fishy taste.