Fish and Chips
Serve with tartar sauce or malt vinegar.
Total Steps
3
Ingredients
8
Tools Needed
11
Related Article
http://www.megsfoodreality.blogspot.comIngredients
- 1 pound fresh or frozen skinless <a href="/48T75HRH">perch,</a> <a href="/CZSVB5P7">cod,</a> <a href="/PYCVJQFS">haddock </a>or <a href=
- 1.25 pound medium <a href="/5GXJHWW6">potatoes</a>
- 0 <a href="/X8GYSC6G">shortening </a>or cooking <a href="/NHPT57DF">oil </a>for deep-fat <a href="/4MRLVPXS">frying</a>
- 1 cup <a href="/W7LCJR7C">all-purpose flour</a>
- 1 cup <a href="/SNT2DHP5">beer</a>
- 2 <a href="/2PVT278D">eggs</a>
- 0.5 teaspoon <a href="/7WDLGSY7">salt,</a> plus more to sprinkle on <a href="/5GXJHWW6">potatoes</a>
- 0.5 teaspoon <a href="/SWV3CGDQ">black pepper</a>
Instructions
Step 1
Thaw fish, if <a href="/YCPJKCW5">frozen. </a><a href="/XZBDDD5G">Cut </a>into 3x2 inch pieces. Rinse fish and pat <a href="/RF7SRX43">dry </a>with paper towels. Cover and <a href="/ZSSVQ6FG">refrigerate </a>until needed.
Step 2
For chips, <a href="/XZBDDD5G">cut </a>the potatoes lengthwise into 3/8-inch-wide wedges. Pat <a href="/RF7SRX43">dry </a>with paper towels. In a 3 quart saucepan or deep-fat fryer, <a href="/XZFHRHHF">heat </a>2 inches of cooking oil or shortening to 375 degrees F. <a href="/NZ2LK8CC">Fry </a>potatoes, 1/4 at a time, for 4 to 6 minutes or until lightly <a href="/D434P8MH">browned. </a>Remove potatoes and drain on paper towels. Sprinkle lightly with <a href="/DPSVTKVY">salt. </a>Transfer potatoes to a wire rack on a <a href="/RNT367Z2">baking </a>sheet, arranging them in a single layer. Keep <a href="/FVYNJCCW">warm </a>in a 300 degree F oven.
Step 3
Meanwhile, for batter, <a href="/7S3QCKWK">mix </a>flour, eggs, beer, <a href="/HF7TLMS7">baking powder,</a> and the 1/2 teaspoon <a href="/DPSVTKVY">salt </a>and pepper in a medium <a href="/7S3QCKWK">mixing </a>bowl. <a href="/3CYMY2D7">Beat </a>with a rotary beater or wire <a href="/3CYMY2D7">whisk </a>until smooth. Dip fish into batter. <a href="/NZ2LK8CC">Fry </a>fish in the deep fryer or hot oil, 1-2 pieces at a time, until <a href="/6BTCX64M">coating </a>is golden <a href="/D434P8MH">brown </a>and fish flakes easily with a fork, <a href="/B52FHCF2">turning </a>once- about 3-4 minutes. Drain cooked fish on paper towels, transfer to another <a href="/RNT367Z2">baking </a>sheet and keep <a href="/FVYNJCCW">warm </a>in the 300 degree oven while <a href="/NZ2LK8CC">frying </a>remaining fish.