| Fish n' Chips | Back to Fish Courses page |
Serves: 4
Work Time: 1 hour minutes
Total Time: 1 hour 30 minutes
Batter
Batter:
1. Pour the flour into a large mixing bowl.
2. Make a well in the center and add the egg yolk, beer, and salt.
3. Stir the ingredients together until they are well mixed.
4. Combine milk and water and add half to the batter.
5. Continue to stir until the batter is smooth.
6. Add the rest, 1 tablespoon at a time, adding only enough to give the right texture.
7. Each batch of flour is different; for some you may need all the liquid, or even an extra tablespoon.
8. For a light texture, let the batter rest at room temperature for at least 30 minutes, although, if necessary, it may be used at once.
9. In either case, beat the egg white stiff — until it forms unwavering peaks on the beater when beater is lifted from the bowl.
10. Gently and thoroughly fold it into the batter.
Chips
1. Slice potatoes lengthwise into strips 1/2 inch wide and 1/2 inch thick.
2. Heat 4 to 5 inches of oil or shortening in a deep-fryer to a temperature of 190 degrees C on a frying thermometer.
3. Preheat oven to 121-135 degrees C.
4. Line a large shallow roasting pan with paper towels.
5. Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.
6. Transfer them to the lined pan to drain and place them in the oven to keep warm.
Fish
1. Skin the fish and cut into pieces 3 by 5 inches.
2. Wash the pieces of fish under cold running water and pat them completely dry with paper towels.
3. Drop 2 or 3 pieces of fish at a time into the batter; when they are well coated, plunge them into the hot oil.
4. Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent their sticking together or to the pan.
To serve, heat the fish in the center of a large heated platter and arrange the chips around them. Traditionally, fish and chips are served sprinkled with malt vinegar and salt.