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Ingredients
- 4 x (6-oz) cod or possibly haddock fillets Essence
- 1 1/2 c. Flour, sifted
- 1 Tbsp. Sugar
- 4 Tbsp. Abita Beer
- 2 x Egg yolks, beaten
- 6 Tbsp. Lowfat milk
- 6 Tbsp. Water Salt and pepper
- 2 x Egg whites, beaten to stiff peaks
- 2 lb White potatoes, peeled and cut into 1/4-inch thick chips Malt vinegar
- 2 x Lemons, halved
Directions
- Preheat the fryer. Soak the potatoes for 30 min 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, lowfat milk and water. Whisk till smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 min. Uncover the batter and mix 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 min or possibly till the fish is golden. 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 min. Remove the basket from the oil and drain for 2 min. Place the basket back in the oil and continue to fry till golden, about 3 to 5 min. 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1350g | |
| Calories 1477 | |
| Calories from Fat 40 | 3% |
| Total Fat 4.69g | 6% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 197mg | 8% |
| Potassium 4194mg | 120% |
| Total Carbs 320.4g | 85% |
| Dietary Fiber 30.4g | 101% |
| Sugars 35.46g | 24% |
| Protein 40.56g | 65% |
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