Recipe - Fish And Chips (Emeril)

8 cup Of vegetable oil
6 cup Thinly cut or sliced up unpeeled red
potatoes
1 (12ounce) bottle of beer
2 lg Eggs
3 cup Flour,; in all
1 teaspoon Baking powder
Salt and pepper
Essence
4 (6ounce) white fish
fillets, such as scrod,
haddock; cut in hal
2 tablespoon White vinegar
3 Whole grilled green onions
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

In a large skillet, heat the vegetable oil. When the oil is hot, add the
potatoes, separating the slices with a spoon and fry for 2 minutes. Reduce
the heat and fry for 3 minutes, stirring constantly. Remove the chips and
drain on a paperlined baking sheet pan. Allow the potatoes to cool
completely, about 10 minutes, set aside. In a mixing bowl, combine the
beer, eggs, 2 One half cups of the flour, and baking powder. Whisk the mixture
until the batter is smooth. Season with salt and pepper. Season the fillets
and remaining flour with Essence. Dredge the fillets in the flour. Turn up
the heat to the oil. Dip each piece of fish into the beer batter, covering
the fish completely. Shake off any excess batter and place the fish in the
hot oil. Fry the fish in two batches, for about 45 minutes on each side,
or until the fish is crispy. Remove the fish from the oil and drain on a
paperlined plate. Season the fish with salt and pepper. Set the fish aside
in warm oven. Add the cooled potatoes to the hot oil and fry until the
chips are crisp and golden, about 4 minutes. Remove the potatoes from the
oil and drain on a paperlined plate. Place the potatoes in a mixing bowl
and toss with the vinegar, salt and pepper.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2411

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:21 0500

From: Meg Antczak meginny@frontiernet.net