Fish and Chips

  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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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