fish and chips
prep time: 45 minutes
cook time: 20 minutes
ready in: 1 hour, 5 minutes
makes: 4 servings, 12 ounces each
- 1 egg yolk
- 1/4 cup beer
- 1/4 cup water
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 4 medium baking potatoes, peeled
- canola oil, for frying
- 1 egg white
- 1 lb haddock, boned and skinned
- freshly ground black pepper to taste
- malt vinegar for serving
- lemon wedges for garnishes
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- In a small bowl, whisk together the egg yolk, beer, water and 1/2 teaspoon salt. Whisk in the flour until smooth. Let the batter rest for 30 minutes.
- Cut the potatoes into 1/2 inch thick slices and place in a bowl of cold water to prevent discoloring.
- Fill an electric skillet, deep fryer or Dutch oven 2/3 full with oil and heat it to 375°F.
- While the oil is heating, beat the egg white until soft peaks form, then fold it into the batter to lighten it.
- Dip the fish in the batter and fry, in batches, until golden brown, 4-5 minutes. Using a slotted spatula or spoon, transfer the fish to paper towels to drain. Place the fish on a baking sheet and transfer to a 200°F oven to keep warm.
- Drain the potatoes and pat dry with paper towels. Strain the oil used to fry the fish. In the same pan, reheat the oil to 375°F. Fry the potatoes, in batches, until brown, 3-5 minutes. Serve immediately with the fish, with malt vinegar and lemon wedges alongside.
per serving: 410 calories, 16g total fat, 2g saturated fat, 120mg cholesterol, 370mg sodium, 41g carbohydrates, 3g dietary fiber, 28g protein