Meanwhile, scrub the potatoes, and slice into thin discs, storing them in cold water while you heat the fat. Fry until golden (about 5 minutes) in batches, placing the finished chips in paper towel-lined pans. Salt them generously. Reheat as necessary in the oven or microwave.

While the potatoes are cooking, heat the oil for the fish. Dredge the fillets in the flour and dip them in the batter. Fry till golden, again, about five minutes.

You can use any form of white fish: cod, flounder, haddock. Be thrifty: use what's in season and on sale. If you can find fish with the skin on, all the better. That thin layer of fat under the skin imparts great flavour. We considering serving the fish and chips on newspaper for added authenticity (and flavour), but as Mabinogi has no printing press, we had to do without.