So here's the story good Mudcatters. I've gotten some amazing advice over the years from these parts, and as a result:

Can whip up a fine batch of cornbread.

Know the difference between REAL and bogus chili

Got my first backyard Barbeque last year....and

May (emphasize MAY) avail myself of the offer of a free Smoker this summer.

So, food-wise, I've done pretty well as a mudcatter.....BUT....here's what's happening currently.

I decided to actually make some FISH and CHIPS at home two nights ago rather than pay a fortune across the street at our local Take-away.

It was a bit of a disaster....a tasty disaster, but I need some help.

I want to DEEP FRY. What do I need? From A to Z. I don't have one of of those pots with the wire tray (or do folks even USE them anymore? Should I be getting an Electric one? What do I use to fry in? Lard? Crisco? Oil...if so which kind? Heather says that you RE-USE the lard, and just stick it under the sink which sounds kind of revolting...is this true? Is there a trick to get just the right amount of heat before throwing the fish in? I assume I need two seperate containers for the fish AND chips, is that right?

How about the batter? This is what I did two days ago....any suggestions appreciated. I got a package of frozen Cod (probably not as good as fresh, but one third the price, and when I get more consistant I'll get the fresh.....gonna try sole next...then halibut)
Anyway, I broke two eggs into a bowl, stirred 'em up with a bit of salt and pepper, covered the fish pieces with flower (seem to remember my mom doing that), and then dipped 'em in the egg. Dropped 'em in breadcrumbs (just a generic brand from the supermarket) and dropped 'em in the frying pan.

As I say, it wasn't bad, but I REALLY want to learn how to do this right, and what to buy.....so ANY advice, greatly appreciated. Thanks.

Rick