Fish And Chips

Ingredients

–> Beer Batter

–> 1 ¼ cups plain flours

–> 1 cup beer

–> 2 eggs, separated

–> Pinch salt

–> 3 teaspoon oil

–> 4 medium potatoes

–> Oil for deep frying

–> White fish fillets, skinned

–> Cornflour for coating

–> Lemon wedges, to serve

Procedure

1. To Make Batter: Place flour in small mixing bowl. Make a well in the center; add beer, egg yolks, salt and oil. Gradually whisk flour into egg mixture; beat to form a smooth batter. Cover; leave to stand for 30 minutes. Just before using, beat egg whites in small bowl until firm peaks form. Using metal spoon, fold egg whites into batter.
2. Peel potatoes; cut into chips 1 cm thick.
3. Fill a large, deep pan 2/3 full with oil. Heal to moderately hot. Pat the chips dry with paper towels. Cook chips in batches 3- minutes or until pale golden. Drain on paper towels.
4. Just before serving reheat oil. Re-cook chips in batches until crisp and golden, Drain; keep hot.
5. Dry fish on paper towels. Lightly dust with corn flour, deep into batter. Cook in hot oil -5 minutes until golden. Drain on paper towels. Serve with lemon wedges and Remoulade sauce (see sauce category) if desired.