Start by cutting the potatoes into strips. I leave the skins on but most people like to peel them firs. Dredge them in lightly salted flour.

Make the batter for the fish - beat the egg and cream, then whisk together 1/4 cup flour, garlic salt and lemon pepper together. 

Mix the flour with the egg mixture.

Dredge the fish lightly in flour, then push into the bowl of batter and let it sit while you prepare the fryer.

Either heat a deep fryer or heat oil in a heavy sauce pan to 375°.

Cook the fries first. The fish will flavor the oil so doing the potatoes first keeps them tasting like fries.

Next, carefully lay each fish fillet into the hot oil and cook, turning once, until the outside is crisp and golden. 

Drain on it all on paper towels or coffee filters. Add salt to taste.

Serve hot with tartar sauce, lemons and seafood sauce.