FISH AND CHIPS

Steps:

• Batter:.
• To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.
• Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.
• For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.
• In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.
• Chips:.
• To cook the chips and fish, heat 4 to 5 inches of oil in a deep fat fryer to a temperature of 375*.
• Preheat the oven to 250*, and line a large shallow roasting pan with paper towels.
• Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.
• Transfer them to the lined pan to drain and place them in the oven to keep warm.
• Fish:.
• Wash the pieces of fish under cold running water and pat them completely dry with paper towels.
• Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat.
• Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan.
• To serve, heap the fish in the center of a large platter and arrange the chips around them.
• Traditionally, fish and chips are served with malt vinegar and salt.