The Best Fish and Chips

• Seafood

  • 1 1/2 lbs Fish in serving-size pieces, firm white

• Produce

  • 4 Baking potatoes
  • 1 Lemon wedges to serve

• Refrigerated

  • 1 Egg white beaten into stiff peaks
  • 1 Egg yolk

• Condiments

  • 1 Tartar sauce or ketchup to serve

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Salt
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 Oil
  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 1/4 cups Beer

Found on amazingseafoodrecipes.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1 egg yolk
• 1 ¼ cups beer
• 1 teaspoon salt
• 2 ¼ cups all-purpose flour
• 1 ½ to 2 lbs firm white fish in serving-size pieces
• Oil for deep frying
• 4 peeled baking potatoes
• 1 egg white beaten into stiff peaks
• Salt and black pepper to taste
• Lemon wedges to serve
• Tartar sauce or ketchup to serve

Directions

• Sift 1 ¼ cups of the flour with a teaspoon of salt into a bowl.
• Make a well in the center and add the egg yolk, beer and 1 tablespoon of oil.
• Beat this mixture using a whisk until you have a smooth batter.
• Let it rest for half an hour.
• Cut the potatoes into ½ inch thick slices and let them soak in water.
• Preheat the oven to 200 degrees F.
• Heat the oil in a deep fryer to 370 degrees F.
• Add the potatoes in batches and fry them until they are golden brown.
• Drain them on a paper towel-lined tray in the oven, to keep them warm.
• Season the fish with salt and pepper.
• Fold the egg whites into the batter with a spatula or wide metal spoon.
• Put a cup of flour in a big bowl and dip the fish in the flour.
• Make sure the fish pieces are well coated and then shake off any excess.
• Dip the fish into the batter until it is evenly coated, and let any excess drip off.
• Drop the fish into the hot oil in batches, frying until the batter is golden brown.
• Transfer the cooked ones to the oven while you finish the rest.
• Serve the fish and chips with lemon wedges and your choice of tartar sauce or tomato ketchup.