Fish And Chips

1. 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. 2

   Meanwhile, cut the potatoes into medium sized wedges. Heat enough oil in a deep pan for deep-frying to 375u00b0F 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. 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. 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.

No additional tips available.