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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By _Clara_
on November 30, 2012
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Yum, love fish and chips and crispy chips therefore I cut the potatoes and soak them for an hour or two before frying them. Thanks for the recipe :
By omawalker
Forest Hill, MD
on May 21, 2012
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My husband and I loved this recipe! He said not to change a thing.
By jarlethegreat
on March 27, 2012
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It was great! I loved this recipe!
Read all 29 reviews