Fish and chips

On Sunday, my neighbour sent me a very yummy malwani style chicken curry. We all gorged on the food and finished it in no time. She had left her plate at my place so I had the obligation of returning it. As you all know returning an empty plate is so un-courteous therefore I had to put on my kitchen apron to cook something interesting.
I found four Pomfret fish pieces in my freezer and decided to utilise the same for my cooking endeavour. I did not want to cook any curry neither did I want to simply fry it. I decided to prepare something which is neither Indian nor continental. Fish and chips seemed perfect. Although it is an English dish yet it to me has a local flavour. The entire evening I spent on preparing the dish. Thankfully I was able to deliver them the food just when they had sat for their dinner. What an achievement for a clumsy cook like me.

Ingredients

4-6 Fish (any) fillets
2 cups of corn flour
2 eggs
1 tablespoon sugar
4 tablespoon beer/wine (optional)
6 tablespoon milk
6 tablespoon water
Salt to taste

How to prepare

For the batter

Separate egg white from yolk
Take flour in a bowl and add egg yolk, sugar wine and salt to it
Stir the mixture very well
Add milk and water to the mixture
Leave for 30 minutes


Meanwhile:

Peel the potatoes and cut into 1cm chips
Soak in cold water
Take the fish
Wash the fish in cold water and pat dry with kitchen paper
Place the fish in the flour and coat thoroughly

Back to the batter:

Beat the eggs whites until they are firm
Then add gradually to the batter folding the eggs whites in carefully
Dip the floured fish fillets into the batter and cover thoroughly





Frying the chips:

Heat oil in a pan
Remove the chips from the water and dry thoroughly
Place the chips into the oil and cook for in medium heat 10 minutes
Remove the chips from the oil and leave to drain
Increase the volume of the gas
Place the chips back into the oil and fry until golden and crispy
Remove from the oil and leave to drain on kitchen paper

Frying the fish:

Dip the battered fish into the same oil that the chips were cooked in and fry for 4-5 minutes until golden brown
Serve with tartar sauce