1 1/2 pounds sole fillet, skinned
(or any other fish that you like)
Lemon juice
Salt and white pepper
1/4 cup flour
Oil for frying
4 large russet potatoes

1 1/2 teaspoons active dry yeast
1/2 cup warm water
3/4 cup flour
1 teaspoon oil
3/4 cup beer
1 egg white
Kosher salt
1 pinch granulated sugar

Preparation For Fish:
Wash fish filets in lemon and water.
Season with salt and pepper. Chill while you prepare the batter.

For 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, covered, 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, drain, 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 sprinkling of vinegar.
Serve with fish, lemons and tartar sauce.
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Fish & Chips 2

Prep Time: 25 minutes
Cook Time: 10 minutes
Makes: 4 Servings

Canola oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water
1/2 cup rice flour, for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
Tartar Sauce, recipe follows

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.

Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F.

In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Tartar Sauce:

(Makes: About 1 1/4 Cups)

1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 tablespoons finely chopped flat-leaf parsley leaves
1/2 lemon, juiced
Dash hot sauce

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
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