Fish And Chips
|Waxy potatoes||2 Pound|
|Whole flounder||2 , halved and boned|
|For coating batter|
|Batter||1⁄2 Cup (8 tbs) (For Coating)|
|Flour||2 Cup (32 tbs)|
|Cold water||6 Tablespoon|
|Oil||2 Cup (32 tbs) (For deep frying)|
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.
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.