A taste of England in your own home. Remember that fish flavors the oil you use to make this so the oil should only be used to make other fish dishes. You don't want your buffalo wings tasting like halibut wings.
Prep Time15 minsCook Time8 minsTotal Time23 mins
2 liters vegetable oil or the proper amount for your fryer
2 russet potatoes, peeled and cut into french fries
½ cup flour
½ cup beer
1 egg white, whipped to soft peaks
season salt
1-2 fillets haddock or cod, deboned
1Pour the vegetable oil into a deep pan or deep fryer, and heat to 300 degrees. When it is up to heat blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove potatoes and drain on paper towels.
2Mix together the flour and the beer until smooth, then fold in the egg whites. Turn up the heat of the oil to 350 degrees. Dip the fish in the batter to coat, shaking off extra batter, and fry for a few minutes with the chips until golden brown. Between 4 and 8 minutes more. If you oil is deep enough you can put the fries on top of the fish to keep it from floating so it gets done evenly.
3Drain on paper towel and serve with Tarter Sauce, sliced lemon, or malt vinegar.
Ingredients
2 liters vegetable oil or the proper amount for your fryer
2 russet potatoes, peeled and cut into french fries
½ cup flour
½ cup beer
1 egg white, whipped to soft peaks
season salt
1-2 fillets haddock or cod, deboned
Directions
1Pour the vegetable oil into a deep pan or deep fryer, and heat to 300 degrees. When it is up to heat blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove potatoes and drain on paper towels.
2Mix together the flour and the beer until smooth, then fold in the egg whites. Turn up the heat of the oil to 350 degrees. Dip the fish in the batter to coat, shaking off extra batter, and fry for a few minutes with the chips until golden brown. Between 4 and 8 minutes more. If you oil is deep enough you can put the fries on top of the fish to keep it from floating so it gets done evenly.
3Drain on paper towel and serve with Tarter Sauce, sliced lemon, or malt vinegar.
