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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Read all 26 reviews
By nobleflower
roseville, CA
on October 10, 2011
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This is the perfect fish and chips that I had ever cooked. For sure this will be served regularly as one of my family's favorites.
By zuesfaber
on December 30, 2010
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THE BEST! Long John Silvers can take a hike! Make sure your fish is super dry before dredging, it helps keep the batter on a lil better. Loved it, can't wait to make it again! Thanks Jamie!
By bimbrie
on December 15, 2010
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This was exactly what I was looking for, fluffy and light and delicious. I had no problem with the batter sticking to the fish, I'd imagine other people's problem was not patting the fish dry enough. Any time you fry something with batter it has to be nice and dry.
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