Fish and Chips

By noor90

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

Details

Servings 4
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

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.