Fish & Chips Proper

When I make fish and chips for my family - they absolutely love it and it gives me a chance to use my wonderful, shiny fryer. I only use high oleic, GMO free expeller pressed safflower oil for frying and baking. It's the healthiest seed/vegetable oil out there outside of extra virgin olive oil. I peeled and sliced 4 giant russet potatoes - only russets will do when making french fries. After being sliced they get rinsed under cold running water for a minute or two and then go in to an ice cold water bath. The initial fry is for blanching and is done at 325 F. the Second fry is for their golden color and shattering crispness. A light spinkling of sea salt finishes the fries. The fish is fresh snapper and I use a classic batter which produces golden-crisp strips.