Saturday, January 3, 2009

Fish and Chips

For New Year's lunch, we decided to try out a new recipe which we saw on TV (Supermarket Chef). We used this recipe plus incorporated the other version of the recipe that I found online. What about these recipes that fancied my husband? BEER. Yup, the batter had beer in it. Tastes yummy. I'm pasting here the Jamie Oliver's version.


Recipe courtesy Jamie Oliver


For the chips:
• 3 3/4 pints (2 liters) vegetable oil
• 2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips

For the batter:
• 1 cup plain flour
• 1 cup beer
• 2 egg whites, whipped to soft peaks
• Salt
• 4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.

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