| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
(6-ounce) cod or haddock fillets |
|
|
Essence |
| 1 1/2 |
c |
Flour; sifted |
| 1 |
tb |
Sugar |
| 4 |
tb |
Abita Beer |
| 2 |
|
Egg yolks; beaten |
| 6 |
tb |
Milk |
| 6 |
tb |
Water |
|
|
Salt and pepper |
| 2 |
|
Egg whites; beaten to stiff peaks |
| 2 |
lb |
White potatoes; peeled and cut into 1/4-inch thick chips |
|
|
Malt vinegar |
| 2 |
|
Lemons; halved |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA23
Preheat the fryer. Soak the potatoes for 30 minutes before frying. Using a
french knife, cut the fillets in half, lengthwise. Season each fillet with
Essence. In a mixing bowl, combine the flour and sugar together. Whisk in
the beer, egg yolks, milk and water. Whisk until smooth. Season the batter
with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover
the batter and fold in the beaten egg whites. Dip the fillets in the
batter, letting the excess drip off. Carefully lay the fish in the fryer
and fry for 4 to 6 minutes or until the fish is golden brown. Remove the
fish from the fryer and drain on paper-lined plate. Season the fillets with
Essence. Drain the potatoes and pat dry them completely. Place the potatoes
in the basket and fry for 3 minutes. Remove the basket from the oil and
drain for 2 minutes. Place the basket back in the oil and continue to fry
until golden brown, about 3 to 5 minutes. Remove the chips from the oil and
drain on a paper-lined plate. Season the chips with salt and pepper. Serve
the fish and chips on newspaper with vinegar and fresh lemon juice.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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