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. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
