Fish and Chips

• Fish and chips is an iconic British dish; in U.S. parlance, the "chips" are actually French fries. In other words, fried fish and fried potatoes together equals a timeless classic. When you're preparing it at home, fry the fish and the potatoes in the same oil. Use russet or another starchy, low-moisture potato for the best texture. Cut thickly for steak fries or into thin batons, as you prefer. The crispiest fries are actually double-fried -- blanched briefly in oil, allowed to rest, then fried again. If you want to avoid the oil, make oven-baked fries instead. Dress the fries with malt vinegar for the complete British experience, but skip the newspaper wrapping -- try butcher paper instead.

Tater Tots

• Tater tots were invented in the 1950s as an economical and tasty way to use up potato scraps. They consist of finely shredded potatoes pressed into a short, chubby cylinder and fried. They retain a nostalgic, almost kitschy aura for many diners. Tater tots are somewhat tricky to make at home but easy to find frozen and ready for a quick reheating. Their ease of preparation -- they typically take but a few minutes of cooking time -- make them particularly suitable to accompany fried fish.

Roasted Potatoes

• Roasting take a bit more time frying, but manage the timing and you can make delicious roast potatoes to accompany fried fish filets of any type. What's more, roasted potatoes take well to a variety of seasonings, from lemon and garlic to chopped parsley and rosemary to a generous lashing of hot sauce.

Mashed Potatoes

• Mashed potatoes provide a creamy, unctuous contrast to the crispiness of fried fish. Leave them chunky or pass them through a ricer for a finer texture, if you prefer. Serve the fried filets directly on top of a bed of mashed potatoes for a gourmet presentation. Flavor the mashed potatoes with roasted garlic, chopped scallions, cheese, pancetta or bacon, or use buttermilk or sour cream instead of milk for mashing.

Potato Salad

• Serve potato salad as a side dish to set up a contrast between a cooler potato dish and hot fried fish. It's a particularly welcome combination for summertime meals. Make a classic mayonnaise-based potato salad, or mix up a German-style variation made with vinegar. Use malt vinegar as your base to provide a unifying flavor note if you also choose to season your fish filets with it.