Fish And Chips
- 1 1/2 pounds haddock fillets
- 6 large potatoes, peeled and cut into chips
- 2 medium eggs, beaten
- 1 cup flour
- 1/4 cup beer
- 1/4 cup milk
- 1/4 cup white wine
- Vegetable oil for deep-frying
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- Salt - to taste
- Black or white pepper - to taste
- Malt vinegar - to taste
- Combine flour, eggs, beer, milk, wine, cream of tartar, salt, and pepper and mix well to make batter; cover and chill about 1 hour. Heat 2-3" oil in a large pot to 350-375 F and add potatoes; cook until just lightly browned, then drain well on paper toweling and keep warm. Cut haddock fillets into 3-4" pieces; stir batter to re-mix and dip fish pieces into batter, allowing excess to drip off. Place into hot oil and fry until golden and just beginning to puff; drain well on paper towels; season fish and chips with salt and pepper to taste. Serve hot in the traditional English way with malt vinegar.
haddock, potatoes, eggs, flour, beer, milk, white wine, vegetable oil, cream of tartar, baking powder, salt, black, vinegar
Taken from www.epicurious.com/recipes/member/views/fish-and-chips-50176809 (may not work)