FISH AND CHIPS
1 cup flour
3/4 teaspoon salt
1 1/4 cups beer very cold, in fact, ice cold
1 tablespoon oil
French fry potatoes, frozen
Oil for deep frying
1 1/2 to 2 pounds fish fillets (any firm white fish will do)
Salt and pepper to taste1 cup flour
Separate the egg. Sift 1 cup of flour into a large bowl, add 3/4 teaspoon salt. Make a well in the center and add the beer, egg yolk and 1 tablespoon oil. Beat until smooth, cover and refrigerate for 30 minutes.
Preheat oven to 400°F bake the potatoes until lightly browned, then turn once, bake a few more minutes until browned and transfer to a paper towel-lined pan in the oven to keep them warm.
Season the fish fillets with salt and pepper. Whip the egg white and gently fold it into the prepared batter with a spatula. Place 1 cup flour into a plate. Dip the fillets into the flour, coat them on all sides and shake off the excess flour. Set aside on a plate.
Dip the floured fish fillets into the batter and then gently drop into the hot oil, one by one. Fry just a few fillets at a time. When they are browned on all sides remove them from the oil and hold in the preheated oven while you fry the remaining fillets.Serve the fish and chips with a salad.
- VERY IMPORTANT: The batter should be VERY cold.
|Very crispy and delicious|