Ingredients
1 1/2 pounds haddock fillets
6 large potatoes, peeled and cut into chips
2 medium eggs, beaten
1 cup flour
1/4 cup beer
1/4 cup milk
1/4 cup white wine
Vegetable oil for deep-frying
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
Salt - to taste
Black or white pepper - to taste
Malt vinegar - to taste
Preparation
Combine flour, eggs, beer, milk, wine, cream of tartar, salt, and pepper and mix well to make batter; cover and chill about 1 hour. Heat 2-3" oil in a large pot to 350-375 F and add potatoes; cook until just lightly browned, then drain well on paper toweling and keep warm. Cut haddock fillets into 3-4" pieces; stir batter to re-mix and dip fish pieces into batter, allowing excess to drip off. Place into hot oil and fry until golden and just beginning to puff; drain well on paper towels; season fish and chips with salt and pepper to taste. Serve hot in the traditional English way with malt vinegar.
