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
- 4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
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.