Fish and Chips Recipe

• 1¼ cups Flour
• 1 tsp Salt
• 1¼ cups Beer
• 1 Egg Yolk
• 1 tsp Oil
• 4 Potatoes (peeled & baked)
• Oil (for deep frying)
• 1½-2 pound any white firm Fish (cut into fillets)
• Salt (to taste)
• Pepper (to taste)
• 1 Egg White (beaten to stiff)
• 1 cup Flour

• Cut the baked potatoes into ½ inch thick slices & soak them in cold water.
• Sift the flour and salt into a large mixing bowl.
• Add beer, egg yolk, and oil. Beat until smooth and keep aside for about 30 minutes.
• Preheat oven to 200 °F and heat oil in a deep pan on 365-375 °F.
• Drain and dry the potatoes. Add them to the heated oil, dipping one by one.
• Fry till the potatoes turn brown.
• Transfer the fried potatoes on paper towel. Allow the oil in the oven to get back to the room temperature.
• Flavor the fish fillets with salt and pepper.
• Mix the egg white with the prepared beer batter.
• Take flour in bowl, dip and coat the fillets into the flour, coating on all sides and dusting any excess flour.
• Dip the fillets in the batter and fry them, one at a time, till they are brown on both sides.
• Place the fried fillets in the preheated oven while frying the remaining fillets.
• Sprinkle salt on the fish and chips and serve with malt vinegar.