Fish and Chips

Batter:.

To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.

Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.

For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.

In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.

Chips:.

To cook the chips and fish, heat 4 to 5 inches of oil in a deep fat fryer to a temperature of 375*.

Preheat the oven to 250*, and line a large shallow roasting pan with paper towels.

Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.

Transfer them to the lined pan to drain and place them in the oven to keep warm.

Fish:.

Wash the pieces of fish under cold running water and pat them completely dry with paper towels.

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 them from sticking together or to the pan.

To serve, heap the fish in the center of a large platter and arrange the chips around them.

Traditionally, fish and chips are served with malt vinegar and salt.