Our eating took us across the Pond last night, and oh what a treat it was.

We had some pretty fantastic fish and chips, and I thought I would share the recipe.  Fish and Chips has always been one of my favorite things to eat, but I never thought I would be able to make a BETTER version at home than I was able to find out in a resturant.

They had a beautiful red snapper at the store, and I decided to use it, but this would work well with cod or any other white fish.

1 fillet of white fish per person

1 potato per person

1 cup beer (the more stout the better)

1 cup flour

2 egg whites

2 quarts oil

Pinch or two salt

2 tbsp onion powder or dehydrated onion

Pinch smoked paprika

Cut the potatoes into french fry thickness (think McDonalds).  Leave the skin on.  Heat the oil to 300 degrees.  Blanche the potatoes in the hot oil for 3-4 minutes until fork tendar.  Pull them out and allow to drain.

Heat the oil up to 350 degrees.

Debone the fish if necessary and cut the fillets up into smaller strips.  Mix the batter by combining the beer and the flour.  Whip the egg whites until they form stiff peaks and fold them into the batter.  Dip the fish in the batter and fry in 350 degree oil for a few mintues until golden brown and delicious. Remove and sprinkle with a bit of salt.

Add the French Fries to the 350 degree oil and allow to cook until golden brown.  Mix the smoked paprika, the salt and the dehydrated onion in the bottom of a bowl.  Add the french fries after removing from the oil and toss until coated.

Recipe Notes:

The fish will go soggy if left for too long because it still has moisture in it.  Avoid this by cooking it last.  You can use any spice on the French Fries, but I found that the one above was quick and tasted delicious!