• 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
• 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.