Fish & Chips

 

1C flour, 1tsp salt, 1 egg, 1 cup of above.

From scratch, of course....and with Guinness batter, of course.

Chips are just basic baking potatoes, thinly sliced on the mandolin, and fried.

Fry your chips first, let sit in a 170 degree oven until your fish is done. We double fried the chips, like one would french fries.

Once the chips are done*, dunk your fish in the batter and fry in oil until done.

(tilapia looked great at Publix today...)

 

That's done.

And very pretty.

Of course, we had tartar sauce: mayo, pickle relish, minced onion, lemon juice, salt & pepper.

M fried the fish for me. It was flaky, tender, and perfect. The Guinness batter was light and slightly smoky at the same time. It was wonderfully cooked, even though M asserted that it might be slightly undercooked.


*Sorry, but I don't use recipes that much, so most of my recipes are at one's discretion.