Fish and Chips

Name: Fish and Chips
Ingredients: 3 3/4 pints (2 liters) vegetable oil; 2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips; 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

7 ingredients

6 steps

Ingredients

3 3/4 pints (2 liters) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
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.
2

Remove and drain.
3

Mix together the flour and the beer, then fold in the egg whites.
4

Turn up the heat of the oil to 350 degrees F (180 degrees C).
5

Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
6

Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.