Everyone associates 'fish and chips' with England. Once we would buy these from the 'chippie' and carry them out to eat wrapped in newspaper. Now we are forced to have them hygienically wrapped in clean, white paper or in little plastic cartons. No doubt white paper or plastic is more hygienic but I am sure that the newspaper added a certain 'something' to the taste. I and millions of others have eaten fish and chips like that for years without any harm.
Fish and chips are best eaten with lashings of salt (shaken from a large glass sugar shaker holes in the top) and malt vinegar (shaken from another large glass bottle with a small hole in the lid). We live by the sea and sitting on the sea wall with a bundle of paper in our laps containing fish and chips covered in salt and vinegar with the wind trying to tear it out of our hands can only be described as shear heaven.
Part of the secret of fish and chips is the taste of the batter that the fish is cooked in. Every fish and chip shop (chippie) has its own recipe and the one here came from a shop on the North East coast that overlooks the sea.
My favourite fish is cod but you can use haddock in this recipe without any change.
A hint about the chips. Some people cook the chips then keep them warm until the fish is ready. This is OK but the chips can very easily get ''soggy'' when kept warm. It is better keep the fish warm and serve the chips as soon as they are cooked. 'Fresh' chips taste so much better.

Two final suggestions:
Serve in newspaper if eating at home
As I said earlier, the secret is in the batter. For an unusual taste consider adding about 2 tablespoons of a dark beer (not lager) to the batter mixture - or add 2 teaspoons of Worcestershire sauce. Please, do not add garlic, chilli powder nor paprika powder, that will not give 'English' fish and chips!
This will serve 4 (depending on how many portions of fish you use).

Method:
1. Peel the potatoes and cut them into chips. If you are not going to cook them immediately then keep them covered in water to stop them going brown.
2. Start to make the batter mixture by putting the flour into a large bowl.
3. Whisk the egg and add (if you want) a maximum of 2 tablespoons of dark beer or 2 teaspoons of Worcestershire sauce.
4. Now pour the whisked egg into the flour adding the milk/water mixture and beat until smooth. Leave this to stand for an hour.
5. Heat a deep pan, filled with enough oil to cover the chips, until it is hot. (If you drop in a tiny piece of potato and it immediately starts to fizzle then the oil is hot enough).
6. Heat a second pan of oil just deep enough to cover the fish.
7. Individually put each fish fillet into the batter. Slide the fish back and forth to cover with batter and lift out and allow to drip for a second or two then repeat. This makes sure the fish is completely covered in batter.
8. Lower a battered fish into the hot oil skin side to the bottom of the pan to stop the fillet curling as it heats. Now cook, one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes.
9. Repeat with the second fillet, keeping the first cooked fillet warm in an oven.
10. Now put the chips in the pan to cook. Take care as the oil might froth as the wet chips go in. This is quite normal but be careful you do not burn yourself.
11. Carry on cooking the other two fillets and put them in the oven to keep warm.
12. Lift out the chips when they reach a nice golden brown colour and are cooked. Use a mesh spoon or similar to lift the chips out, letting the oil drip back into the pan.

Serve on plates (or newspapers) with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce (ketchup) should be available.