Monday, 22 February 2010
Fish and Chips - Very british Mate!
Prep Time: 15 minutes
Cook Time: 8 minutes
yields 4 servings
For the chips:
- 2 litres vegetable oil
- About 1 Kg floury potatoes, like russets, peeled and cut into large chips
For the batter:
- 1 cup plain flour
- 1 cup sparkling water
- 2 egg whites, whipped to soft peaks
- Peper (for me)
- 4 (250 gram) fillets haddock, cod or any white fish from that kind, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
NB: I left the batter in an airtight container for about 30 mins and the result was just better than using it right away after mixing it...