Difference between revisions of "Fish and Chips"
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# Thaw frozen fish; cut into serving-size pieces. | # Thaw frozen fish; cut into serving-size pieces. | ||
# Pat dry with paper toweling. | # Pat dry with paper toweling. | ||
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# To serve, season fish and chips with [[salt]]. | # To serve, season fish and chips with [[salt]]. | ||
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
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[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
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Latest revision as of 16:38, 16 July 2012
Description
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- 1 pound fresh or frozen fish filets
- 1 pound baking potatoes, peeled (3 medium)
- fat for frying
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons water
- 1 tablespoon cooking oil
- 1 egg yolk
- 1 stiffly beaten egg white
- ¼ cup all-purpose flour
- salt
Procedures
- Thaw frozen fish; cut into serving-size pieces.
- Pat dry with paper toweling.
- Cut potatoes in uniform strips slightly larger than french fries.
- Fry a few at a time in deep hot fat (375°F) until golden, 5 to 6 minutes.
- Remove; drain and keep warm.
- In a bowl stir together ¼ cup flour and salt.
- Make a well in center of dry ingredients.
- Add water, oil and egg yolk; beat smooth.
- Fold in egg white.
- Dip fish in ¼ cup flour and then in batter.
- Fry fish in deep hot fat (375°F) until golden brown, 1½ to 2 minutes on each side.
- To serve, season fish and chips with salt.
