Fish & Chips
|Fish fillets||1 Pound (Fresh / Frozen)|
|Potatoes||1 Pound, peeled|
|Vegetable shortening||1 Tablespoon (For Deep Frying)|
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable shortening||1 Tablespoon, melted|
|Egg white||1 , stiffly beaten|
Thaw frozen fish.
Cut into serving size pieces.
Cut potatoes in uniform strips, slightly larger than for French fries.
To make chips: Fry potato strips in deep vegetable shortening heated to 375° until golden brown, about 7 to 8 minutes.
Remove, drain, and keep warm.
In medium bowl, combine the first 1/4 cup flour and the salt.
Make well in center; add egg yolk, water, and melted vegetable shortening.
Stir until batter is smooth.
Fold in egg white.
Dip fish in the remaining 1/4 cup flour, then into batter.
Fry fish in deep vegetable shortening heated to 375° until golden brown, about 1 1/2 minutes on each side.
Sprinkle fish and chips with salt.