Fish And Chips

• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 large eggs, separated
• 1/4 cup beer or lager
• 1/3 cup milk
• 2 lbs potatoes such as Yukon Gold, peeled
• None None Oil for deep-frying
• 4 x 8 oz thick fillets of white fish such as cod or haddock

1. Sift the flour and cornstarch into a bowl and make a well in the center. Beat together the egg yolk, beer and milk and add to the well in the flour. Using a wooden spoon, gradually draw the flour from the sides into the center and mix well to form a smooth batter. Season to taste, cover and allow to stand for 30 minutes.
2. Meanwhile, cut the potatoes into medium sized wedges. Heat enough oil in a deep pan for deep-frying to 375u0b0F or until a cube of bread browns in 60 seconds. Fry for 5-7 minutes until golden brown. Drain on paper towels and keep warm in a low oven.
3. In a clean bowl, whisk the egg white until stiff and fold into the batter mixture using a large metal spoon. In batches of two, coat the fish fillets with the batter, then carefully add to the hot oil and cook for 5-7 minutes until crisp and golden, turning once. Remove with a large slotted spoon and drain on paper towels. Keep warm until all the fish has cooked.
4. If desired, return the potatoes to the pan for another 1-2 minutes to crisp up. Remove and drain on paper towels, then sprinkle with salt. Serve the fish and chips immediately.

flour, cornstarch, eggs, lager, milk, potatoes, haddock

Taken from recipes-plus.com/api/v2.0/recipes/26668 (may not work)