Fish and Chips
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
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.
