Hometown Fish & Chips

By Addie

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup flat beer or lemon-lime carbonated beverage
• Vegetable oil
• 4 medium russet potatoes, each cut into 8 wedges
• Salt
• 1 large egg, separated
• 1 pound cod fillets

Preparation

Step 1

Combine flour, beer and 2 teaspoons oil in small bowl. Cover; refrigerate 1 to 2 hours.


Pour 2 inches of oil into skillet. Heat oil over medium heat until it is about 365°F and a bread cube placed in oil browns in 45 seconds. Add enough potato wedges as will fit. Do not crowd. Fry potatoes until outsides are brown, 4 to 6 minutes, turning once.


Drain wedges on paper towels; sprinkle with salt. Remove to serving dish; keep warm. Repeat with remaining potato wedges. Reserve oil to fry cod fillets.


Stir egg yolk into flour mixture. Beat egg white with electric mixer set at high speed in small bowl until soft peaks form. Fold egg white into flour mixture; set aside. Allow temperature of oil to return to 365°F. Rinse cod fillets and pat dry with paper towels. Cut fillets into 8 pieces. Dip 4 fish pieces into batter; fry until batter is crispy and brown and fish flakes easily with a fork, 4 to 6 minutes, turning once.


Drain on paper towels; keep warm. Repeat with remaining fish pieces. Serve immediately with potato wedges.