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Fish And Chips

creative.chef's picture
Ingredients
  Waxy potatoes 2 Pound
  Whole flounder 2 , halved and boned
  Lemon wedges 4
  Parsley sprigs 4
For coating batter
  Batter 1⁄2 Cup (8 tbs) (For Coating)
  Flour 2 Cup (32 tbs)
  Eggs 2
  Oil 2 Tablespoon
  Cold water 6 Tablespoon
  Salt To Taste
  Pepper To Taste
  Oil 2 Cup (32 tbs) (For deep frying)
Directions

Peel the potatoes and cut into chips (french fries).
Soak in cold water for 30 minutes.
Wipe the fish.
Season the flour and lightly coat the fish.
To make the batter, sift flour and salt into a bowl.
Separate eggs.
Add yolks, oil and water to flour and beat till smooth.
Heat oil in a deep-fryer to 360°.
Drain the chips and dry well.
Fry, in batches, for 4-5 minutes till tender but not brown.
Remove and drain on paper towels.
Reduce the temperature of the oil to 340°.
Beat the egg whites till stiff but not dry and fold into the batter.
Coat the fish with batter.
Fry the fish, one at a time if necessary, for 2-3 minutes each side till crisp and golden.
Drain on paper towels and keep hot, uncovered.
Increase the temperature of the oil to 360° again, put the chips in the basket and fry till crisp and golden.
Drain on paper towels and pile into a warmed serving dish.
Garnish fish with lemon wedges and sprigs of parsley.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Deep Fried
Ingredient: 
Fish
Interest: 
Everyday

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