LOCAL • NATIONAL • INTERNATIONAL  

RECIPE No. 13 - FISH & CHIPS


 

Serves: 4

Prep Time: 15mins
Cooking Time: 8mins
 
Ingredients
 
Chips:
2 litres (3 ¾ pints) Vegetable Oil
950 grams (2 pounds) floury potatoes (peeled and cut into large chip size pieces)
 
Batter:
1 cup of Plain Flour
1 cup of Beer
2 Egg whites (whipped to soft peaks)
Salt
 
Fish:
4 (250grams/9 ounce) fillets haddock or cod (skin on and pin boned)
 
Method
 
Pour all the vegetable oil into a deep pan (or deep fat fryer) and heat to 160 degrees C (300 degrees F).  Place the cut potatoes in the oil until soft, but not colored (about 4 mins). Remove and drain.
 
Mix together the flour and beer, then fold in the egg whites. Turn up the heat of the oil to 180 degrees C (350 degrees F). dip the fish in the batter and fry for a few minutes with the chips until golden brown.
 
Drain on paper towel (kitchen paper). Serve and garnish with fresh herbs and a quarter cut lemon.