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Type: Perfect Fish and Chips Free Cooking Recipe – Fish And Seafoods

Just do it!

Ingredients / Directions
1 1/2 pounds sole fillet
Lemon juice
Salt and white pepper
1/4 cup(s) flour
Oil for frying

1 1/2 teaspoons active dry yeast
1/2 cup(s) warm water
3/4 cup(s) flour
1 teaspoon oil
3/4 cup(s) beer
1 egg white
Kosher salt
1 pinch granulated sugar
4 large russet potatoes Fish: Wash fish filets in lemon and water.

Season with salt and pepper. Chill while you prepare the batter.

Batter: Sprinkle yeast over warm water. Let stand until dissolved.

Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast
oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.

Let the batter stand
in a warm place 30 to 35 minutes
until it has thickened and becomes frothy.

Dry fish with paper towels and cut each fillet diagonally in 2 pieces.

Slice the potatoes with the skin on. Place in a large bowl with cold water.

Heat the oven to warm.

Stir together remaining flour
pepper and salt in a plate. Heat the oil.

Whip egg white until it forms soft peaks and fold it into the batter.

Coat fish with seasoned flour
patting so they are evenly coated. Shake off excess flour.

Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.

Carefully lower the piece of fish into the hot oil and deep fry
turning once until golden brown and crisp.

Fry 1 or 2 pieces at a time
transferring to paper towels as you go.

Keep warm in the oven until all fish is done
or until you finish frying the potatoes.

Drain potatoes thoroughly
removing any excess water. When oil reaches 320 degrees
submerge the potatoes in the oil. Working in small batches
fry for 2 to 3 minutes until they are pale and floppy. Remove from oil
and cool to room temperature.

Increase the temperature of the oil to 375 degrees F. Re-immerse fries and cook until crisp and golden brown
about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt and serve with fish
lemons and tartar sauce immediately.

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