EXTRA CRUNCHY FISH AND CHIPS
SERVES 4
4 to 6 medium potatoes
Oil for deep frying
1 lb. fresh or frozen fish fillets (haddock, cod or halibut)
1 egg
Flour
1/2 t. salt
2 T. water
1 T. melted shortening
CHIPS: Cut peeled potatoes into steak fry shape (about 3/8- x 7/8- x 3-1/2-inch strips); rinse in cold water. Heat oil to 365* F. Fry potatoes. Drain. Keep warm in oven.
FISH: Cut partially thawed or fresh fish into portions about 3-1/2 x 4 inches and 1/2 inch thick. Separate egg. Beat egg white until stiff; set aside. Set up 2 medium bowls with 1/4 c. flour in each. Dip fish in first bowl, spreading flour on all sides. In second bowl, combine salt with flour. Make well in center; add egg yolk, water, and 1 tablespoon melted shortening. Stir until batter is smooth. Fold in beaten egg white. Dip fish in batter. Fry fish until golden brown, about 6 to 8 minutes. Drain on paper toweling. Sprinkle with salt and malt vinegar, if desired.
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