Fish and Chips

Name: Fish and Chips
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 3 3/4 pints (2 liters) vegetable oil; 2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips; 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

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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

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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.