Fish and Chips

Our Mom, Alice was from St. Johns, Newfoundland and married our Dad, Jim when he was stationed there in WWII. One of her favorite things to eat was fish and chips (French fries) and she used to make it for us kids when we were growing up. The authentic way to serve fish and chips is to wrap them in a newspaper page shaped as a cone.

• 1 lb. fish fillets
• 1 egg yolk
• 1-1/2 cups cooking oil for frying
• 2 tablespoons water
• 1/2 cup flour
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 cup flour

Cut fish into serving-size pieces. In medium bowl, first combine 1/2 cup flour and salt. To make the batter, make a "well" in the center; add egg yolk, water and 1 tablespoon vegetable oil. Stir until batter is smooth. Fold in egg white. Dip fish in the remaining 1/4 cup flour, then into batter. Deep fry fish until golden brown in cooking oil heated to 375 degrees (about 1-1/2 minutes on each side). Serves 3-4.

To make the French fries, slice 2 large russet potatoes into long strips. Fry the potatoes in the same oil used to fry the fish, until golden brown. Remove the fries from the oil with a strainer and allow to dry briefly.