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LOCATION: Recipes >> Fish >> Fish Chips 05

Print this Recipe    Fish Chips 05

Fish and Chips

1 1/2 cups self raising flour
1/2 cup cornflour
a pinch of salt
1 cup beer
2 egg whites
fish fillets (no bones)
vegetable oil for frying
potatoes for chips
lemon wedges
parsley for garnish
a little extra flour

Sift the flour, cornflour and salt into a large bowl and make a
well in the centre. Pour in a little of the beer, then whisk to
form a paste and work out all the lumps. Add more beer until a
ribbon-like consistency is reached. Allow to stand for 1 hour.

At the last minute before cooking the fish, whisk the egg white
and gently fold it into the batter, a little at a time.

Half fill a saucepan, wok or deep fryer with vegetable or olive
oil, and heat to 180 C. (Tip: if you don't have a thermometer, use
a wooden spoon to test the oil temperature. If it starts to sizzle
the oil is ready.) While the oil is heating, cut fish into small

Coat fish lightly in the extra flour and then dip it into the
batter. Drain excess batter before carefully lowering the fish into
the hot oil. Cook for 3 or 4 minutes until golden brown, and drain
on absorbent paper.

Wash, peel and dry potatoes. Cut to finger sizes, then lower them
into the oil. Fry for four or five minutes, moving chips around to
prevent them sticking. Drain on kitchen paper. (Tip: if chips have
gone soggy, put them back into hot oil for five or ten seconds just
before serving.)

Serve fish and chips with lemon wedges and garnish with parsley.


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