Fish and Chips in Beer Batter
1# fish fillets, white cod*
Directions: Mix flour and salt in bowl, make into a well. Mix milk
with egg slowly. Add egg mix to center of well and beat until aerated.
*There are other cods, known as brown or red, do not use! The texture of meat and amount of natural oil doesn't give you the light flakiness desired.
**The batter will appear very thick and heavy, that's ok. As long as you keep your oil temp up, there will be no sponging.
Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika to flour mix. A bit of ground cayenne works too.
Peel 5 med. Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375F. Grab a large handful and pat dry with paper towel until fairly dry, reduces spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
Assemble plate, sprinkle with a little salt and malt vinegar and enjoy.