Fish and Chips

Discussion in 'Food and nutrition' started by Luckytrim, Feb 7, 2004.

  1. Luckytrim

    Luckytrim Guest

    Fish and Chips

    Batter 1 tsp. salt
    1/4 tsp. pepper 1 tbsp. melted butter or vegetable oil 2 beaten egg yolks
    2/4 cup flat beer

    Potatoes 1 1/2 lb. skinned fillet of flounder, cut into serving pieces cold water 2 egg
    whites, beater

    Mix batter and allow batter to rest covered and refrigerated for 3-12 hours. Cut spuds into strips
    slightly larger than French fries. Soak potatoes in cold water for 1/2 hour. Just before using
    batter, fold in 2 beaten egg whites. Drain potatoes and dry thoroughly. Fry in deep fat heated to
    375 degrees until golden brown. Remove, drain and keep warm. Pat fish dry and dip in batter. Deep
    fry fish until golden brown. Arrange potatoes and fish on platter. Serve with hot cider vinegar or
    other favorite sauce.

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