"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

English Style Fish and Chips Recipe

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This recipe for English Style Fish and Chips, by , is from Grandma's Favorite Receipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, September 2, 2008


4 large russet potatoes
2 cups of all purpose flour
1 tbsp. baking powder
1 teas salt
1/2 tsp. pepper
1 large egg slightly beaten
1 (12 oz. can) club soda
1/2 cup rice flour
2 (8 oz.) cod or haddock fillets cut in 1/2 on an angle
malt vinegar
Tartar Sauce

Heat 3 inches of oil in deep fryer or large pot to 375 .
Peel potatoes and cut them into pieces the size of your index finger. Put potatoes in oil and fry for 3-4 minutes until slightly brown & crisp. Transfer to paper towel lined dish and lightly salt.
In large mixing bowl combine flour, baking powder, salt, pepper and egg. Pour in soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge fish pieces in the rice flour and then dip them into batter letting excess drip off.
Fry fish for 5-6 minutes until crispy and brown. Remove and put on another paper towel and lightly salt.
Serve with malt vinegar

Personal Notes:
Personal Notes:
Learned this because of Pete and Nancy.




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