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1 cup flour 1 Tbsp. olive oil 2 eggs, separated 2 Tbsp. chopped fresh herbs Four 6-oz cod fillets Vegetable oil, for deep-frying 8 large potatoes Salt Freshly ground black pepper |
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Sift the flour and seasonings into a large mixing bowl.
Whisk the olive oil with 1/2 cup water and the egg yolks to make a smooth batter. Stir in the mixed herbs and leave to stand for at least 30 minutes. Whisk the egg whites until stiff and fold into the mixture. Heat the oil in a large, heavy-based saucepan and test with a piece of stale bread. Dip the fish fillets into the batter and deep-fry for 4 to 7 minutes until golden brown. Drain well on absorbent paper towels and keep warm.
Meanwhile, make the chips. Leaving the skin on, cut the potatoes into wedges and deep-fry for 10 minutes until golden brown and crispy.
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