Perfect Fish & Chips

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READY IN:
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash fillet in lemon and water.
  • Season with salt and pepper.
  • Chill while you prepare the batter.
  • Sprinkle yeast over warm water.
  • Let stand until dissolved.
  • Place flour in a bowl with the salt and sugar.
  • Make a well in the center.
  • Add the dissolved yeast, oil and 2/3 of the beer.
  • Stir with a wooden spoon just to combine. Stir in remaining beer.
  • Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
  • Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
  • Heat the oven to warm.
  • Stir together remaining flour, pepper and salt in a plate. Heat the oil.
  • Whip egg white until it forms soft peaks and fold into batter.
  • Coat fish with seasoned flour, patting so they are evenly coated.
  • Shake off excess flour.
  • Using a 2 pronged fork, dip the fish into the batter.
  • Lift it out and hold it over bowl 5 seconds to drip off excess batter.
  • Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
  • Fry 1-2 pieces at a time, transferring to paper towels as you go.
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