English Fish and Chips is the most remembered representative of English cuisine (other than Balta curries). The cooking oil (must be fresh and clean) and make the beer batter. Classic fish and chips.
| Ingredients One serve for you and one for her indoors | |
| White cod fish fillets | 4 |
| Flour | 2 cups |
| Egg | 1 |
| Milk | 150 ml |
| Beer, flat | 150 ml |
| Salt | ½ to 1 tspn |
| Dry mustard | 1 tspn |
| Vegetable oil for frying | |
| Malt vinegar to taste | |
Cooking Method
Mix flour, mustard and salt in bowl. Mix milk with egg and then add to flour and beat until aerated. Set aside.
Heat oil to 375 degrees F. When oil is up to temperature add beer to batter and mix well. Dip the fish fillets in batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep fillets hot, they can be placed in a 300 degrees F oven while the balance is frying.
Peel five medium potatoes, slice into typical chip size. Rinse in cold water to reduce starch. Leave in water until oil is ready again at 375 degrees F. Remove from water, pat dry with paper towel and place into hot oil and fry until golden brown.
