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LOCATION: Recipes >> Fish >> Fish Chips 03

Print this Recipe    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.

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