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Ingredients
2 Pounds baking potatoes cut into thin strips
Vegetable oil for frying
Salt & pepper
Dry potato slices with paper towels. Heat oil in a deep fat fryer to about 375�F. Line a large roasting pan with paper towels. Drop potato strips, a few at a time, into the deep fat fryer and cook until they are lightly browned and crisp. Transfer the chips from the fryer to the roasting pan, sprinkle with salt and pepper and then keep the chips warm in a preheated 250�F oven until you are finished frying the fish.
Fish
Ingredients
1 Cup flour
1/4 Cup beer
1 Egg yolk
Pinch of salt
1/4 Cup milk
1/4 Cup water
1 Egg white
2 Pounds firm white fish, skinned and cut into 4� serving pieces (Cod or Rockfish)
Vegetable oil for frying
Instructions
Combine all ingredients except egg white and fish and mix well. You may need to add additional beer, milk and/or water for the batter to get to the proper consistency. You want the batter to be thick enough to coat the fish but thin enough to allow you to easily dip the fish into the batter. Allow batter to sit for about 30 minutes. Beat egg white until firm peaks form. Fold egg whites into batter. Rinse fish under water and pat dry. Heat 5 inches of oil in a deep fat fryer to at least 375�F. Dip fish pieces one or two at a time into batter until well coated and drop into hot oil. Fry for 4 - 5 minutes or until golden brown. Place on paper towels to drain. Don�t try to cook too many pieces of fish at once or else the temperature of the oil will drop. Serve fish and chips with malt vinegar and Tarter Sauce.