Fish and Chips – Very british Mate!
Prep Time: 15 minutes
Cook Time: 8 minutes
yields 4 servings
For the chips:
– 2 litres vegetable oil
– About 1 Kg floury potatoes, like russets, peeled and cut into large chips
For the batter:
– 1 cup plain flour
– 1 cup sparkling water
– 2 egg whites, whipped to soft peaks
– Peper (for me)
– 4 (250 gram) fillets haddock, cod or any white fish from that kind, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
NB: I left the batter in an airtight container for about 30 mins and the result was just better than using it right away after mixing it…