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LOCATION: Recipes >> Fish >> Fish Chips 04

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Fish and Chips
Yield: 6 servings

6 potatoes (about 1 1/2 lbs)
1 1/2 lb Skinned cod fillets
lemon wedges
tartar sauce
malt vinegar

1/2 tsp baking powder
1 1/4 cup flour
1 Tbsp vegetable oil
3/4 cup beer
1/4 cup milk
1 egg white

Peel potatoes. Square each end and sides. Cut each into 3/4-inch
slices. Stack slices. Cut into 3/4-inch sticks. Place in a bowl
of cold water to soak for 30 minutes. Soaking removes starch, so
potatoes will be crisp when deep fried. Heat vegetable oil to 350
degrees in a deep-fat fryer. Drain potatoes, pat dry using paper
towels. Remember to dry thoroughly, any excess water will splatter
when they are added to the oil. Dip frying basket in oil (this
prevents potatoes from sticking to it), add potatoes. Lower basket
into oil. Deep fry till just tender when pierced, and are starting
to brown, 5 to 7 minutes. Lift basket out of oil, let pot atoes
drain. They are now partially cooked. After fish has been cooked,
place the potatoes back in fryer basket, fry till hot, golden brown,
1 to 2 minutes. Drain on paper towels. For the batter: Sift baking
powder with flour, place in a large bowl. Make a well in the middle
of the flour, add oil and beer, stir with a wooden spoon. Gradually
add milk until incorporated. Do not overmix. Batter will become
elastic. Let batter stand for 30 to 35 minutes, till thickened.
When ready to batter fish, in a copper bowl, whisk egg whites till
stiff pe aks form. Gently fold stiff whites into batter, using
wooden spoon, until combined. Using a two pronged fork, dip a fillet
in batter, turning to coat thoroughly. Hold it over the bowl, so
excess batter can drip off. Lower fillet into hot oil, turning
once, fry till golden and crisp, 6 to 8 minutes. Remove to baking
sheet lined with paper towel, and keep warm in the oven as you fry
the rest. To serve, sprinkle chips with salt, decorate fish with
lemon wedges. Serve with tartar sauce malt vinegar. This recipe
yields 6 servings.


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