Fish and Chips

Photo by mahnoor a.

PREP TIME

15

minutes

TOTAL TIME

23

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

23

minutes

SERVINGS

4

servings

Ingredients

  • For the chips:

  • 3 3/4

    pints (2 litres) 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

Directions

4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned 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 coloured, about 4 minutes. Remove and drain. Mix together the flour and the beer, and 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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