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Fish and Chips

1 c Flour
1 ea Egg yolk
4 tb Beer
1/4 ts Salt
6 tb Milk
6 tb Water
2 ea Egg whites

4 c Or 5 cups vegetable oil or shortening; for deep-fat frying
2 lb Potatoes; sliced into strips 1/2 inch thick

2 lb Haddock, sole, flounder or cod; skinned & cut into 3x5

BATTER: To prepare the batter, pour the flour into a large mixing blow, make a well in the center and add the egg yolk, beer, and salt. Stir the ingredients togethrer until they are well mixed. Gadually pour the combined milk 7 water, and continue to stir until the batter is smooth. Beat the egg whites until they form unwavering peaks on the beater when it is lifted from bowl. Gently, but thoroughly fold them into the batter.

FISH & CHIPS: To cook the fish & chips, heat 4 to 5 inches of oil or shortening in a deep-fat fryer to a temperature of 375*F on a deep-fat-frying thermometer. Preheat oven to 250*F and line a large shallow roasting pan with paper towels.

Dry potatoes thoroughly and deep-fry in 3 or 4 batches until crisp & light borwn. Transfer to lined pan to drain & place them in the oven to keep warm.

Wash the pieces of fish under cold running water, pat dry. Drop 2 or 3 pieces of fish at a time into the batter and when they are well coated, plunge them into the hot fat. Fry for 4 or 5 minutes or until golden brown, turning the pieces occasionally with a spoon to prevent sticking.

To serve, heap fish in center of large heated platter and arrange chips aorund them. Taditionally, fish & chips are served sprinkled with malt vinegar and salt.

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