Homemade Fish n Chips

I deep-fried for the first time last weekend! I personally think this is a great accomplishment, especially considering how delicious the results were. I showed my housemate this video and we decided we just had to make some fish and chips.

Since we didn't really go from a recipe besides the video, the measurements are not totally exact, but rest assured, everything tasted phenomenal.

For the batter:
(We used about 1 bottle of beer to a cup and a half flour and a teaspoon of baking powder and doubled everything since we were having people over )
-1 1/2 c all purpose flour
-1 tsp baking powder
-1 bottle amber (we used drop top)

-a wide mouthed bowl of flour to dredge the fish before battering it

-6 or so pieces* of some kind of firm white fish...cod is traditional but anything will probably work *we used tilapia since it was 1. cheap and 2. all we could find at 7 pm at Safeway)
*By pieces I mean medium sized fillets--think about the length of your hand but thinner than the width...we had to cut most fillets in half

-Heat up a lot of vegetable or canola oil in a large, deep cast iron pan (deep enough so that the fish can be submerged without touching the bottom
-Prep the fish--season them on both sides with salt and pepper
-Dredge them in flour, wiping off the excess
-Dip them in the batter, again wiping off some of the excess and then put them in the hot oil
-You know the oil is hot enough when, as soon as you put in the battered fish it begins to sizzle and bubble
-Cook the fish, turning/stirring every once in a while so that it doesn't stick
-Fish is done when the outside is very gold and crispy
-Drain on paper towns and then pop in a warm oven while you make the chips...

Chips
-Peel several baking potatoes
-Cut in equal-sized rectangles (see videos) about the length of a potato and as thick as your finger
-Dry well and then put in an ice bath for up to half an hour
-Dry very thoroughly again
-Re-heat the oil (or just keep it hot from the fish) and slide in the dried potatoes
-Cook in batches until the potatoes are a light gold and drain on paper towels
-Once you have finished cooking all of the potatoes, cook them a second time until deep gold and crisp on the outside in hotter oil
-Eat immediately with the fish and a cold (ideally English) beer

...sorry the photos aren't great, I was too hungry to spend much time photographing them