- 1/3 cup all purpose flour
- 1/3 cup cornstarch
- 1 large eggs (separated)
- 1/4 cup beer (or lager)
- 1/3 cup milk
- 2 pounds potatoes (such as Yukon Gold, peeled)
- oil (for deep-frying)
- 8 ounces white fish (thick fillets of, such as cod or haddock)
- Sift the flour and cornstarch into a bowl and make a well in the center. Beat together the egg yolk, beer and milk and add to the well in the flour. Using a wooden spoon, gradually draw the flour from the sides into the center and mix well to form a smooth batter. Season to taste, cover and allow to stand for 30 minutes.
- Meanwhile, cut the potatoes into medium sized wedges. Heat enough oil in a deep pan for deep-frying to 375°F or until a cube of bread browns in 60 seconds. Fry for 5-7 minutes until golden brown. Drain on paper towels and keep warm in a low oven.
- In a clean bowl, whisk the egg white until stiff and fold into the batter mixture using a large metal spoon. In batches of two, coat the fish fillets with the batter, then carefully add to the hot oil and cook for 5-7 minutes until crisp and golden, turning once. Remove with a large slotted spoon and drain on paper towels. Keep warm until all the fish has cooked.
- If desired, return the potatoes to the pan for another 1-2 minutes to crisp up. Remove and drain on paper towels, then sprinkle with salt. Serve the fish and chips immediately.
|Calories390Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.