Fish 'N' Chips
|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)|
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.