Fish Fingers & Chips

I've been cooking "fish & chips" for quite awhile but never with beer batter. I tried to before but i always mess up the batter and doesn't stick to the fish. I basically end up with bare fish fillets and the coating ends up on the bottom of the pan. With the help of my cousin, Des (she's taking up HRIM at C.S.B.) we conjured up the "perfect" batter for our Good Friday lunch.

What you'll need:

4 whole fillets of cream dory or cod

3 cups of flour

1 tablespoon salt

2 cups of beer

1/4 cup water

2 egg yolks

2 egg whites (whisked)

1/4 cup flour for dredging
Salt & pepper for seasoning
Malt vinegar
Frozen potato chips/fries
Cooking oil (for deep frying)

To make the batter, sift flour and salt into a large bowl. Add the egg yolk and beer into the flour/salt mixture. The batter should be a little lumpy. If it turns out the liquid is not enough add the water gradually and keep stirring until you get the right consistency. Let it rest for 30 minutes. Thaw chips/fries and deep fry in batches. Once golden brown, transfer to a colander to drain excess oil. Set aside. Slice each fillet into 6 parts and season with salt & pepper. Dredges fish fingers in the flour and shake excess off. Coat with the batter and drop carefully into the pan. Make sure the oil is hot enough though before you start cooking the fish. Do this in batches and cook until golden brown. Season with salt and malt vinegar.

P.S. This is the first time I've ever eaten fish fingers seasoned with just malt vinegar and salt. I usually have it with tartar sauce. I must say i'm a fan!

Enjoy!