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1
Put the flour in a mixing bowl and make a well in the center.
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2
Put the oil and egg yolk in the well.
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3
Add the beer, stirring with a wire whisk.
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4
Stir in the water and salt.
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5
Cover and let stand an hour or longer in a warm place.
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6
Peel the potatoes and cut them into sticks that resemble french fries.
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7
Each stick should measure about half an inch thick, half an inch wide and two inches long.
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8
As the potatoes are cut, drop the sticks into cold running water.
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9
There should be about eight cups of potato sticks.
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10
Meanwhile, cut the fish crosswise into pieces about five inches long.
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11
Set aside.
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12
When ready to cook, drain the potatoes well and pat them dry.
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13
Heat the oil to 325 degrees in a deep fryer; this heat is for preliminary cooking.
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14
Add the potato sticks and let cook about four minutes or slightly less.
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15
The sticks will not yet be browned and crisp.
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16
Lift them from the fat and drain on paper towels.
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17
Heat the oil to 375 degrees.
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18
Return the potatoes and cook until they are crisp and golden brown, about two minutes.
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19
Remove the potatoes from the oil and drain on paper towels.
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20
Beat the egg white until stiff, and fold it into the batter.
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21
Reduce the heat of the fat to 360 degrees.
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22
Dip one piece of fish fillet at a time in the batter, then drop it into the oil.
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23
Cook two or three pieces at a time but don't crowd the cooker.
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24
Cook until one batch is crisp and golden brown, about three minutes, then remove and drain on paper towels.
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25
Continue cooking until all the pieces are done.
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26
Serve the hot fish with the potatoes.
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27
In England fish and chips are traditionally served with a bottle of vinegar - preferably malt vinegar - and salt to be sprinkled on both the fish and potatoes.
