Ingredients:

For the chips

3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets,
peeled and cut into large chips

For the batter

1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt

4 (9 ounce/250 gram) fillets haddock or cod, skin on,
and pin boned

Method

Pour all the vegetable oil into a deep pan or deep
fat fryer, and heat to 300 degrees F (160 degrees C.)
Blanch the cut potatoes in the oil until soft, but
not coloured, about 4 minutes. Remove and drain.
Mix together the flour and the beer, and then fold in
the egg whites. Turn up the heat of the oil to 350
degrees F (180 degrees C). Dip the fish in the batter
and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and
butter, wally’s (battered, deep fried pickles served
with ranch dressing), and pickled eggs.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book