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Fish 'N' Chips

Ingredients
  Potatoes 1 Pound (500 Gram)
  Firm white fish fillets 4
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For beer batter
  Flour 6 Ounce (1 1/2 Cup, 185 Gram)
  Freshly ground black pepper To Taste
  Milk 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
  Beer 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
  Egg 1
Directions

1. To make batter, sift together flour and black pepper to taste into a bowl. Make a well in the center. In a separate bowl whisk milk, beer and egg. Pour into well and mix to form a smooth batter. Set aside to stand for 30 minutes.
2. Cut potatoes into 1 cm 1/2 in slices, then into strips. Soak in cold water for 10 minutes. Drain and dry on absorbent kitchen paper. Heat oil in a large saucepan until a chip dropped in rises to the surface and is surrounded by bubbles. Drop chips gradually into oil or place in a wire basket and cook for 6 minutes. Remove from pan and drain on paper, set aside.
3. Just prior to serving reheat oil and cook chips for 3-4 minutes or until golden and crisp. Drain on paper and keep warm in a low oven.
4. Pat fish dry on absorbent kitchen paper. Dip in batter and carefully lower into hot oil. Cook for 5 minutes or until golden and crisp. Drain on paper. Serve immediately with chips.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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