Fish N Chips
|Skinless firm lean fillets/Dressed smelt||1 Pound|
|Potatoes||1 Pound (Medium Size)|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|All purpose flour||1 Cup (16 tbs)|
|Beer||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Tartar sauce||1⁄4 Cup (4 tbs)|
|Malt vinegar/Cider vinegar||1 Tablespoon|
|Coarse salt||To Taste|
Cut fillets into about 3x2-inch pieces.
If necessary, pat fish dry with paper towels.
Cover and refrigerate till needed.
For chips, cut the potatoes lengthwise into about 3/8-inch-wide strips.
Pat dry with paper towels.
In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375°.
Fry potatoes, 1/4 at a time, for 4 to 6 minutes or till lightly browned.
Remove potatoes and drain on paper towels.
Transfer potatoes to a wire rack on a baking sheet.
Spread potatoes into a single layer.
Keep warm in a 300° oven while frying fish.
Meanwhile, for batter, in a medium mixing bowl combine flour, beer, egg, baking powder, and salt.
Beat with a rotary beater or wire whisk till smooth.
Dip fish into batter.
Then fry in the hot fat (375°) till done and coating is golden brown, turning once (allow 3 to 4 minutes total for fillets, 1 to 11/2 minutes total for smelt).
Remove fish and drain on paper towels.
Transfer fish to another baking sheet.
Keep it warm in the oven till all offish is fried.
If desired, serve Tartar Sauce for dipping or vinegar and coarse salt to sprinkle on top of fish and chips.