Fish and Chips

(English batter-fried fish with fried potato wedges)

Yield: 4 portions

INGREDIENTS	PREP	AMOUNT
Flour, all-purpose		1 1/4 cups
Salt		1 tsp
Beer		1 1/4 cups
Egg yolk		1 each
Oil		1 Tbsp
Egg white	beaten until it forms stiff peaks	1 each

Fish (any firm white fish)	cut into serving size pieces	1 1/2 - 2 lbs
Salt & pepper		to taste
Flour, all-purpose		1/2 cup

Potatoes, baking	peeled, cut 1/2" thick slices & soaked in cold water	4 each
Oil for deep frying

Basic Steps: Beat → Batter → Fry

Sift the flour and salt together into a large bowl. Make a well in the center and add the beer, egg yolk and oil. Beat well with a whisk till smooth. Set aside to rest for about 30 minutes.
Season the fish filets with salt and pepper and set aside.
Preheat oven to 200°F. Heat oil in a fryer or deep pot to 365-375°F. Drain potatoes and pat dry. Add to hot oil in batches, dropping in one at a time to keep them from sticking together. Fry until well browned. Drain and transfer to a paper towel-lined pan in the oven to keep warm. Let oil return to proper temperature between batches.
When fries are finished, gently fold whipped egg whites into the prepared batter with a spatula. Dip filets into the flour, shaking off the excess. Then dip into the batter. Working in batches, gently drop pieces of the fish into the hot oil and fry till brown on all sides. Drain and hold in the preheated oven until all filets are fried.
Serve fish and chips on tabloid newspapers with malt vinegar, tartar sauce, ketchup and a nice English ale.

Cod, sole and hake are the fish most commonly used to make fish and chips, but any firm, white-fleshed fish will do.
I like this beer batter especially, but you can use your own favorite batter.

Fish and chips is classic English street food. The first shop opened in London in the mid 19th century. By the 1930s the shops were located in towns all over England.