Recipe#11008

Title: Fish Chips 02

From: "Miriam Podcameni Posvolsky" miriamp@pobox.com 
 Newsgroups: rec.food.recipes 
 Subject: Fish and Chips 
 Date: 17 Aug 1998 20:37:09 -0600 
 Message-ID: <01bdc925$8b9347a0$57006420@internet> 

1 1/2 lb sole fillet, skinned
 lemon juice
 salt and white pepper
 1/4 cup flour
 oil for frying
 1 1/2 tsp active dry yeast
 1/2 cup warm water
 3/4 cup flour
 1 tsp oil
 3/4 cup beer
 1 egg white
 salt
 pinch sugar
 Wash fish filets in lemon and water.  Season with salt and pepper.
 Chill while you prepare the batter.
 Sprinkle yeast over warm water. Let stand until dissolved.  Place
 flour in a bowl with the salt and sugar and make a well in the
 center. Add the dissolved yeast, oil and 2/3 of the beer and stir
 with a wooden spoon just to combine. Stir in remaining beer.
 Let the batter stand, covered, in a warm place 30 to 35 minutes,
 until it has thickened and becomes frothy
 Dry fish with paper towels and cut each fillet diagonally in 2
 pieces.  Heat the oven to warm.
 Stir together remaining flour, pepper and salt in a plate. Heat
 the oil.  Whip egg white until it forms soft peaks and fold it into
 the batter.
 Coat fish with seasoned flour, patting so they are evenly coated.
 Shake off excess flour.  Using a 2 pronged fork dip the fish in
 the batter. Lift it out and hold it over the bowl 5 seconds to drip
 off excess batter.
 Carefully lower the piece of fish into the hot oil and deep fry ,
 turning once until golden brown and crisp.  Fry 1 or 2 pieces at
 a time, transferring to paper towels as you go.
 Keep warm in the oven until all fish is done, or until you finish
 frying the potatoes. ( separate recipe) Serve with lemon wedges
 and tartar sauce.