Fish and Chips

4 servings


Ingredients:

4 (250g) fillets haddock or cod, skin on, and pin boned

For the chips:
2 litres vegetable oil
950g floury potatoes, like russets, peeled and cut into large chips

For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt


Method:

1. Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 160°C (300°F) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
2. Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 180°C (350°F). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
3. Drain on kitchen paper and serve with bread and butter and pickled eggs.