Fish and Chips

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the chips:
  • 3 3/4 pints (2 liters) vegetable oil
  • 2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
  • For the batter:
  • 1 cup plain flour
  • 1 cup beer
  • 2 egg whites, whipped to soft peaks
  • Salt
  • 4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Directions

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.


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