Heat oil in deep pan or deep fat fryer to 300 degrees.
Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.
Mix together the flour and the beer, then fold in the egg whites.
Turn up the heat of the oil to 350 degrees F. Dip the fish in the batter and fry for a few minutes – along with the chips – until golden brown.
Drain on paper towels and serve with malt vinegar, tartar sauce, or ketchup.
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