Fish and Chips

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  large

  russet potatoes -- sliced in 1/2 inch strips

1

  pound

  cod -- cut into 2x1/2 inch pieces

1 1/2

  cups

  all-purpose flour -- divided

1/2

  cup

  cornstarch

1

  teaspoon

  baking powder

1/2

  teaspoon

  paprika

1/2

  teaspoon

  salt

1 1/2

  cups

  beer -- cold

  vegetable oil

Heat oven to 200F. Dry potatoes off thoroughly. Put them on a rack and let them sit for 30 minutes.

In a heavy pot or Dutch oven heat enough vegetable oil to make 2 inches in height to 320F.

Cook potatoes in batches for 2 to 3 minutes. Potatoes are not fully cooked and are just barely browned. Remove from oil and place on rack to drain.

Put 1/2 cup flour on plate.

Mix remaining flour, cornstarch, baking powder, paprika, and salt together in large bowl.

Add the beer and stir until there are no lumps. Let the batter sit in a refrigerator for at least 15 minutes.

Raise the heat of the oil to 375F. Return the fries to the oil and cook for 2 to 3 minutes or until golden brown. Remove from oil and place on rack to drain. Put in oven to keep warm.

Let the oil come back to 350F.

Pat the fish dry. Dredge in flour.

Dip fish in batter and cook in oil 2 to 3 minutes per side or until golden brown. Remove to rack to drain.

Can be served with tartar sauce or ketchup. Recipes for both are in the Spices and Sauces section.

Makes 4 servings.

Per Serving: 422 Calories; 1g Fat (3.0% calories from fat); 27g Protein; 68g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 461mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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