Fish and Chips



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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