Fish and chips might seem like quintessentially British pub food, but it's actually got deep Jewish roots. Jewish immigrants brought their love of fried fish to England in the 1600s, and when you pair that with the perfect chip, you've got something really special. I've been making this version for years, and it never fails to bring back memories of Friday night dinners where my grandmother would fry up fresh cod before Shabbat. The key to really great fish and chips isn't just about the fish - it's about getting that batter light and airy while keeping the chips fluffy inside with a golden exterior. I use a beer batter that creates those beautiful crispy bubbles, and I've learned that the temperature of your oil makes all the difference. Too hot and the outside burns before the fish cooks through. Too cool and you end up with greasy, soggy results. What makes this version work so well is the double-fry method for the chips and letting the batter rest for at least 30 minutes. That resting time lets the flour hydrate properly and creates a better texture. I also like to use a mix of all-purpose and rice flour in the batter - the rice flour gives you extra crispiness that regular flour just can't match. This is perfect for a casual Friday night dinner or when you want something comforting on a weeknight. Serve it with malt vinegar, tartar sauce, or just a squeeze of lemon. A simple green salad or coleslaw on the side cuts through all that wonderful richness.