Recipe#11009

Title: Fish Chips 03

From: "Helen Watson" helen@hwatson.force9.net 
 Newsgroups: rec.food.recipes 
 Subject: Fish and Chips 
 Date: 22 Aug 1998 20:58:56 -0600 
 Message-ID: <01bdc9dd$f5cdc2e0$0100007f@localhost> 

Yield:  4 servings
 deep fat or oil
 8 medium white fish fillets or 4 large
 110 g flour
 1/4 teaspoon salt
 1 egg
 1 tablespoon butter; melted
 150 ml milk
 Half-fill a deep pan with melted fat or oil.  Heat until a faint
 haze rises from it (or until a bread cube sinks to the bottom of
 the pan, rises to the top immediately and turns golden in 50
 seconds).
 Sift the flour and salt into a bowl.  Beat to a smooth batter with
 unbeaten egg, butter and milk.
 Coat 2 pieces of fish with batter.  Lift into the pan with a fork
 or kitchen tongs.  Fry until crisp and golden, allowing about 6-8
 minutes for large pieces and 4-5 minutes for medium.
 Remove from the pan and drain on absorbent kitchen paper.  Repeat
 with the remaining fish.  Serve with Chips (see below).
 Chips
 Yield:  4 servings
 vegetable oil
 2 large potatoes; peeled and cut into batons
 salt and vinegar to taste
 Fill a deep pan one-third full with vegetable oil or dripping and
 heat to 190 C.  When  hot, add the potato pieces and cook for 4-5
 minutes or until just beginning  to colour.  Remove the potatoes,
 reheat the oil to 190 C then cook again for 3 minutes.  Sprinkle
 both the fish and the chips with salt and malt vinegar to taste.