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Fish & Chips

 

This is England's most famous dish. Cod or pollack are the traditional fish, but you can use sole, flounder, or whitefish fillets. It is imperative, however, that you purchase a tabloid newspaper to serve your finished product.

  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 4 - 6 ounces ale
  • 1/4 teaspoon salt
  • 4 cups vegetable oil for frying
  • 4 large russet potatoes
  • 2 pounds fish fillets, cut in half, crosswise

 

  

Preheat oven to 250° F. Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.

Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice.

Serve with a sprinking of malt vinegar.

Serves: 4

read "your plaice or mine"

more seafood

 

  

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