Fish and chips

Yield: 4 servings

Measure Ingredient
1 pounds Fresh or frozen Fish Fillets
1 pounds Potatoes, peeled (3)
\N \N Shortening or Cooking OIL for deep-fat frying
1 cup All-Purpose Flour
½ cup Milk
1 \N Egg
2 tablespoons Cooking Oil
½ teaspoon Salt

Thaw fish, if frozen. Cut into 4 serving-size portions. Pat fish dry with paper toweling. Cut potatoes lengthwise into ⅜-inch-wide strips. Fry potatoes, about ¼ at a time, in deep hot fat (375'F) for 7-8 minutes or until golden brown. Remove potatoes, drain and keep warm while preparing fish. Meanwhile, stir together ½ cup of the flour and ½ ½ tsp. salt. Add milk, egg and the 2 tbsp.

oil;beat till smooth. Dip fish into remaining ½ cup flour;then into batter. Fry fish in deep hot fat (375'F) about 2 minutes on each side or until golden brown. Drain. Sprinkle fish and chips with salt, if desired. To serve, sprinkle fish with Malt Vinegar (I have no idea), if desired. Makes 4 servings.

Submitted By JENNIFER DANIEL MSG#: 189 Submitted By GAIL SHIPP On 02-13-95

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