1. Peel and cut potatoes into chips, run under cold water patting dry with a paper towel. Deep fry chips until golden brown, place in an oven proof dish in a warm oven. 2. In a bowl, sift the flour and salt. Next, crack the egg into the bowl and whisk the mixture. Slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside. 3. If you are using the oil you just cooked the chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan. Chop the parsley finely then place flour and chopped parsley in a container. 4. Wash the fish under cold water and roll in the flour/parsley mixture. Dip the fish pieces, one at a time into the batter and drop into the oil. 5. (Do not put the fish in the basket and lower the basket in, because they will stick). 6. Cook for 3 to 4 minutes or until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately with the reserved parsley. 7. Serve with the chips, salt and vinegar, tartar sauce and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
