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Traditional English Beer-Battered Fish and Chips ~ Serves 4
Ready in 1-2 hrs

You might have a hard time topping a fresh order of fish 'n chips from a proper English pub, but this recipe does a darn good job trying.
The traditional light, crispy batter is the key to the whole ensemble.

1 1/2 pound cod fillets, or other favorite fish
6 large potatoes, peeled and sliced into "chips"
2 medium eggs, beaten
1 cup flour
3/4 cup beer (optional)
3/4 cup milk
3/4 cup white wine
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
salt, to taste
black or white pepper
malt vinegar
vegetable oil for deep-frying

Combine flour, eggs, beer, milk, wine, cream of tartar, salt, and pepper. Mix well to make batter; cover and chill about 1 hour.
Heat 2-3" oil in a large pot to 350-375 degrees F and add potatoes; cook until just lightly browned, then drain well on paper toweling and keep warm.
Cut cod fillets into 3-4" pieces; stir batter to re-mix and dip fish pieces into batter, allowing excess to drip off. Place fish fillets into hot oil and fry until golden and just beginning to puff; drain well on paper towels; season fish and chips with salt and pepper.
Serve hot in the traditional English way with malt vinegar.

Nutrition ~ 513 calories, 6 grams fat, 61 grams carbohydrates, 42 grams protein per serving.


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