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Soups & Starters
Fish & Chips
5 pounds Russet potatoes for fries
Cut the potatoes in 1/2 inch slices. Then cut those slices in 1/2 inch strips. Soak the fries in a big bowl of cold water for about 30 minutes. This step will help remove the starch from the potatoes and ensure their crispness when fried later.
Combine the flour, baking powder, oil, beer, yolk, milk and water. Whisk until smooth and let rest for 30 minutes as well - for this will help thicken our batter.
Beat egg white until fluffy and soft peaks stand on their own. Gently fold this into the batter.
Heat 4-6 inches of oil to 360 degrees. Drain potatoes and pat dry with towel. Any excess water on these will make oil spit at you, so remember this. Lower potatoes into oil and fry 7-10 minutes, in two batches. Drain on paper towel and season with salt. Keep warm in a low oven.
Cut haddock into 2 inch pieces. Dip into batter. Allow excess batter to drip off and gently lower into oil (I like using chop sticks for this, so my hands don't get dirty). Fry 5-7 minutes, turning once during that time. Drain on paper towels.
For authenticity, serve fish and chips on newspaper (or in newpaper cones) with lemon wedges, malt vinegar and tartar sauce.
NOTE: Some reports have suggested that eating on/from newspaper may be hazardous to your health due to the ink from the print adhering to the food. Brown paper grocery pages or a good ol' plate work just fine.
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