This past weekend I was invited out with a friend from work to do some bottom fishing. I've never done this sort of thing so I figured why not. Well after a long fishing day Saturday, and a long cleaning day Sunday, I ended up with around sixty pounds of halibut, ling, and sea bass fillets. The guys I went with are serious fisherman who go to great lengths to have quality final Product. These fillets have not a bone, not a speck of skin and are perfectly trimmed and vacuum sealed. Having never done any bottom fishing I have little experience cooking white meat fish. Anyhow, I am anxious to give a go at making some fish and chips, and just took a package of ling and a package of hali out for tomorrow. I have never made fish and chips so I would love to read any tips you pros have. Batter recipes, cooking tips... whatever ya got, I'd love to hear it!