EXTRA CRUNCHY FISH AND CHIPS

EXTRA CRUNCHY FISH AND CHIPS

Makes 4 servings
4 to 6 medium potatoes
Oil for deep frying
1 pound fresh or frozen fish fillets (haddock, cod or halibut)
1 egg
Flour
1/2 teaspoon salt
2 tablespoons water
1 tablespoon melted shortening

Chips: Cut peeled potatoes into steak fry shape (about 3/8- x 7/8- x 3-1/2-inch strips); rinse in cold water.
Fill a deep fryer or 2-quart saucepan not more than half full with oil. Heat to 365ºF. Fill deep fryer basket about half full with potato strips.
For saucepan, fry no more than 3 potatoes at a time. Cook until tender and lightly browned, about 15 to 18 minutes. Drain on paper toweling. Keep warm in slow oven.

Fish: Cut partially thawed or fresh fish into portions about 3-1/2 x 4 inches and 1/2 inch thick. Separate egg. Beat egg white until stiff; set aside.
Set up 2 medium bowls with 1/4 cup flour in each. Dip fish in first bowl, spreading flour on all sides.
In second bowl, combine the salt with flour. Make well in center; add egg yolk, water, and 1 tablespoon melted shortening. Stir until batter is smooth. Fold in beaten egg white. Dip fish in batter.
Fry fish in deep Crisco heated to 365ºF until golden brown, about 6 to 8 minutes. Drain on paper toweling. Sprinkle with salt and malt vinegar, if desired.