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Fish & Chips Recipe

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This recipe for Fish & Chips, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vivienne Reise
Added: Thursday, November 23, 2006


Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 12oz Can light Beer
1 C whole wheat flour for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to drain.

Crank the oil temperature up to 375 degrees F.

In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the beer and whisk to a smooth batter. Spread the flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.

Carefully put the battered fish into the bubbling oil . Fry the fish for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish on paper towels; season lightly with salt. Next put the chips into the oil for 2/3 minutes. Drain on paper. Serve wrapped in a newspaper cone with malt vinegar .




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