Fish and Chips

• 2 liters vegetable oil for frying
• Salt
• 4x 200g fillet pieces of Haddock or Cod, skin on and pin boned
• 1 cup plain flour
• 1 cup beer
• 2 eggs separated - whites whisked and yolks in the batter
• 1,1kg floury potatoes - peeled and cut into large chips

Pour all the vegetable oil into a deep pan or deep fat fryer, heat to 150°C.

Blanch the cut potatoes in the oil for about 4 minutes or until soft but not coloured.

Mix together the flour and beer, stir in the yolks and then fold in the egg whites.

Turn up the heat to 170°C then finish the chips by frying until golden brown.

Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper, sprinkle with salt and serve with bread and butter, pickled gherkins and pickled eggs!