Fish & Chips the Editors of Publications International, Ltd.
Fish & Chips
Makes 4 servings
|3/4||cup all-purpose flour|
|1/2||cup flat beer or lemon-lime carbonated beverage|
|4||medium russet potatoes, each cut into 8 wedges|
|1||pound cod fillets (about 6 to 8 small fillets)|
|Malt vinegar and lemon wedges (optional)|
- Combine flour, beer and 2 teaspoons oil in small bowl. Cover; refrigerate 1 to 2 hours.
- Pour 2 inches oil into heavy skillet. Heat over medium heat until fresh bread cube placed in oil browns in 45 seconds (about 365°F). Add potato wedges. (Do not crowd.) Fry potato wedges 4 to 6 minutes or until outsides are brown, turning once. Drain on paper towels; sprinkle lightly with salt. Repeat with remaining potato wedges. (Allow temperature of oil to return to 365°F between batches.) Reserve oil to fry cod.
- Stir egg yolk into reserved flour mixture. Beat egg white in medium bowl with electric mixer at medium-high speed until soft peaks form. Fold egg white into flour mixture; set aside.
- Rinse fish; pat dry with paper towels. Cut fish into 8 pieces. Dip 4 fish pieces into batter; fry 4 to 6 minutes or until batter is crispy and brown and fish flakes easily when tested with fork, turning once. Drain on paper towels. Repeat with remaining fish pieces. (Allow temperature of oil to return to 365°F between batches.) Serve immediately with potato wedges. Sprinkle with vinegar and serve with lemon wedges, if desired.
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