Fish and Chips

If using an open pot be extremely careful with the oil. Use a thermometer keeping the oil between 350F and 375F - Remove it from the heat if it begins to smoke even the tiniest bit.

  1. Set the oven to 400 f.
  2. Peel the potatoes, wash and dry. Cut into chips. Put into a roasting pan. Coat with a small amount of oil and put into the oven dor 25 minutes, turning occasionally.
  3. Cut the lemon into eights.
  4. Separate the egg reserving the yolk.
  5. In a bowl mix the flour and salt. In another bowl mix the egg yolk and beer.
  6. In a bowl mix the flour and salt. In another bowl mix the egg yolk and beer.
  7. Pour the oil in a pot set to medium. Heat to 350F and adjust the heat to maintain that temp.
  8. While waiting for the oil to heat mix the beer/egg mixture into the flour/salt mixture.
  9. When the oil is ready dip the 1 or 2 pieces of fish in the batter, then drop into the oil and cook turning if necessary. Depending on size the fish should take 5 to 7 minutes - look for an even brown and crispy batter as the guide.
10. Repeat with other pieces as necessary.
11. To serve remove the potatoes from the oven and plate with the fish. Side with lemon wedges salt and ketchup.