Fish: Fish Chips 03 by Recipe Cottage

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	Fish Chips 03

		Deep Fried Fish Yield: 4 servings deep fat or oil 8 medium white fish fillets or 4 large 110 g flour 1/4 teaspoon salt 1 egg 1 tablespoon butter; melted 150 ml milk Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds). Sift the flour and salt into a bowl. Beat to a smooth batter with unbeaten egg, butter and milk. Coat 2 pieces of fish with batter. Lift into the pan with a fork or kitchen tongs. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. Remove from the pan and drain on absorbent kitchen paper. Repeat with the remaining fish. Serve with Chips (see below). Chips Yield: 4 servings vegetable oil 2 large potatoes; peeled and cut into batons salt and vinegar to taste Fill a deep pan one-third full with vegetable oil or dripping and heat to 190 C. When hot, add the potato pieces and cook for 4-5 minutes or until just beginning to colour. Remove the potatoes, reheat the oil to 190 C then cook again for 3 minutes. Sprinkle both the fish and the chips with salt and malt vinegar to taste.