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Maryam's Fish And Chips


When it comes to choosing your fish, it really is a matter of taste. If you like white fleshed, delicate fish Maryam recommended flathead. Gemfish and shark (also known as flake) are more robust and firm, while warehou and red snapper are medium bodied with great flavour.

1 1/2 cups self raising flour
1/2 cup cornflour
a pinch of salt
1 cup beer
2 egg whites
fish fillets of your choice (preferably no bones)
blended vegetable oil or light olive oil for frying
potatoes for chips (Russet Burbank or Binje are the best)
lemon wedges
parsley for garnish
a little extra flour

Sift the flour, cornflour and salt into a large bowl and make a well in the centre. Pour in a little of the beer, then whisk to form a paste and work out all the lumps. Add more beer until a 'ribbony' consistency is reached. Allow to stand for 1 hour.

At the last minute before cooking the fish, whisk the egg white and gently fold it into the batter, a little at a time.

Half fill a saucepan, wok or deep fryer with vegetable or olive oil, and heat to 180C. (Tip: if you don't have a thermometer, use a wooden spoon to test the oil temperature. If it starts to sizzle the oil is ready.)
While the oil is heating, cut fish into small pieces.

Coat fish lightly in the extra flour and then dip it into the batter. Drain excess batter before carefully lowering the fish into the hot oil. Cook for 3 or 4 minutes until golden brown, and drain on absorbent paper.

Wash, peel and dry potatoes. Cut to finger sizes, then lower them into the oil. Fry for four or five minutes, moving chips around to prevent them sticking. Drain on kitchen paper. (Tip: if chips have gone soggy, put them back into hot oil for five or ten seconds just before serving.)

Serve fish and chips with lemon wedges and garnish with parsley.

QUOTE:Unless people can be kept in the dark, it is best for those who love the truth to give them the full light. (WHATELY, RICHARD on COMMUNICATION)