Summer Entertaining 2000: Swim Team


  Fish and Chips

The Chef
CHRISTER LARSSON of Christer's and Christer's Fish and Chips

Servings
Serves six.

Ingredients
Canola oil for deep frying
2 and 1/2 pounds fillet of fresh cod
Freshly ground white pepper

Batter:
2 and 1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
2 large egg whites, cold
12 ounces pilsner beer, cold

Cooking Instructions
Add enough oil to half-fill a large heavy-bottom saucepan or deep-fat fryer, and preheat to 400 degrees.

Remove skin and pin bones from the cod. Slice the fish into 12 pieces, about 2 to 3 ounces each. Season with pepper. Set aside.

Mix the flour, salt, and baking powder in a medium bowl. Beat the egg whites to stiff peaks in a separate bowl. Add the beer to the flour mix, and whisk until smooth. Fold in the egg whites.

Using tongs, dip each piece of fish in the batter to coat. Carefully place the fish in the hot oil, holding each piece with tongs for a few seconds before releasing it so it doesn't stick to the fryer. Fry 2 or 3 fillets at a time for about 8 minutes, depending on their thickness, until the batter is a rich golden brown. (Increase the heat if the temperature of the oil drops below 400 degrees, as the batter will become soggy if the oil is not hot enough.) Serve with chips, malt vinegar, and coarse sea salt.







 
 
   
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