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Fish and Chips

1 1/2 lb. skinned fillet of Flounder, cut into serving pieces


Coat with a batter made of: 1 tsp. salt 1/4 tsp. pepper 1 Tbsp. melted butter or vegetable oil 2 beaten egg yolks 3/4 cup flat beer


*Allow batter to rest covered and refrigerated for 3-12 hours - just before using you may add 2 beaten egg whites.


Cut into strips slightly larger than French fries.


Soak potatoes in cold water for 1/2 hour. Drain and dry thoroughly.


Fry potatoes in deep fat heated to 375 F until golden brown. Remove, drain and keep warm. Deep fry breaded fish until golden brown. Arrange potatoes and fish on platter. Serve with hot cider vinegar or other favorite sauce.





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