Kate & Leopold"
Even if you're not preparing to travel through time, you still need to eat!
You will need:
- 4 large russet potatoes
- 3 quarts vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 10-oz ice cold English ale or club soda
- 2 large egg whites, beaten to soft peaks
- 1-1/2 pounds skinless, boneless cod or haddock fillets cut on the diagonal into strips, 1" X 5"
- Malt vinegar
- Lemon wedges
- Kosher salt as needed
1. Cut peeled potatoes in half lengthwise; cut each half lengthwise again into 1/2" thick wedges, placing potatoes into ice water as you work. Soak 20 minutes to an hour and then drain and blot dry with paper towels.
2. While the potatoes are soaking, fill deep fat fryer or 6 quart, heavy saucepan with oil to a depth of 5-6 inches. Using a frying thermometer, slowly heat oil to a temperature of 325°F.
3. Fry half of the potatoes until they just begin to turn golden around the edges, about 4-5 minutes. Remove chips with slotted spoon and drain on paper towels in a single layer until cool to the touch; repeat with the remaining wedges, allowing oil temperature to return to 325F before adding more. Raise oil temperature to 365°F and preheat oven to 250°F.
4. Refry potatoes in 3-4 batches (this keeps the oil from cooling too much) moving them constantly until crisp and golden, about 2 minutes. Allow oil to return to 365°F between batches. Remove from oil and drain; transfer to paper to drain again, place in a single layer on a baking sheet and keep warm in the preheated oven.
5. In a large mixing bowl, blend the flour, cornstarch and baking powder. Add the ale, mix until smooth and then fold in the egg whites.
6. Season 5 to 6 pieces of fish with salt and pepper, dredge in flour and dip into the batter. Allow excess batter to drip off and then slip into the hot oil. Cook 4 to 5 minutes or until crisp, deeply golden brown and cooked through with a moist interior.
7. Remove from oil, and transfer to a baking sheet lined with paper towels. Keep warm while frying remaining fish in batches.
8. Serve in traditional newspaper cones (if you don't mind eating ink) with salt, lemon and malt vinegar.