English Fish and Chips
|White fleshed fish fillets||2 1⁄2 Pound (Mild, Firm Variety, Each 1/2 To 3/4 Inch Thick)|
|All-purpose flour||1 Cup (16 tbs), unsifted|
|Beer||3⁄4 Cup (12 tbs)|
|French-fried potatoes||1 1⁄2 Pound (Homemade Or Frozen)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Cut fillets into 3 by 5-inch chunks; set aside.
Combine flour, paprika, salt, pepper, and beer, and beat until smooth; set aside.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 to 2 inches and heat to 375° on a deep-fat-frying thermometer.
Fry potatoes ; drain and place in a warm oven.
Dip each piece of fish into beer batter, drain briefly, then place in hot oil.
Fry a few pieces at a time, turning occasionally until golden brown (3 to 4 minutes).
Remove with a slotted spoon, drain briefly, and place in oven with potatoes until all pieces are cooked.
Serve with malt vinegar, salt, and lemon wedges to sprinkle onto each portion.