For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned.
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
1.Pour all the vegetable oil into a deep pan or deep fat fryr, 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.
2.Mix together the flour and the beer and then fold in the egg whites. Turn up the heat of the oil to 350 degrees. Dip the fish in the batter and fry for a few minuts with the chips until golden brown. Drain on kitchen paper and serve.
Happy cooking! :o)