Smoked Salmon Fish 'N Chips Appetizer

• Fish
• 1.5 pounds of smoked salmon fillet. The thicker the fillet, the better.
• 1 whole fresh lemon
• Chips
• 3 large Russet potatoes
• Batter
• 1 c. whole milk
• 2 tbs. vinegar
• 1 tsp. oil
• 2 c. sifted flour
• 1 tsp. baking powder
• 1/2 tsp. kosher

1. Wash and peel the russets, then slice thinly length wise using a mandolin (watch your knuckles!)... We're talking paper thin here.
2. Carve your salmon fillet with the grain, producing fish stick type cuts.
3. Batter
4. Mix everything but the vinegar and 1 c. of the flour together in a bowl that will allow you to dip the fish in. Place that 1 c. of flour in another bowl large enough to let you coat the fish pieces. Get set up by your fryer with the fish ready, the bowl of flour, and the bowl of batter. Quickly whisk in the
5. vinegar to the batter, and get to work.
6. Final steps
7. You want to thoroughly coat each fish/potato with the flour, then assemble on a skewer. Plunge a full skewer inot the batter, and place it carefully into the fryer. It'll be done quickly, when the
8. batter has turned a golden brown approx. 5 minutes with 375 degree
9. oil.
10. Remove from skewers and keep warm in theover while finishing off the job. Try to serve as quickly as possible though...

salmon fillet, lemon, potatoes, batter, milk, vinegar, oil, flour, baking powder, kosher

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-fish-n-chips-appetizer-1216343 (may not work)