FISH ‘N’ CHIPS
Matzo meal is the special ingredient that makes many London
fish-and-chips recipes what they are. This one is from “The
2 (7 oz.) white fish fillets (e.g., cod, haddock, sole)
Oil for deep frying (peanut, canola, sunflower)
2 eggs, beaten
3/4 C. fine matzo meal
3 medium Russet potatoes
Peel potatoes and cut into chips about the size of your index
finger. Soak in cold water while fish is cooking.
Preheat oven to 200ÂºF. Pour at least five inches of oil into
saucepan or deep fryer. Be sure to leave several inches at top,
because the oil will bubble vigorously when the fish is introduced.
Heat oil to 370ÂºF.
Wash fish fillets and dry with paper. Slice fillets in half crosswise.
Dip them in beaten egg and then coat with matzo meal.
Carefully place fillets in hot oil. Do not use more than two fillets
at a time, because this will bring down oil temperature.
Cook fish until a deep golden brown, about 8 minutes. Remove
from oil, drain on paper towels, and sprinkle with coarse salt.
Keep fish warm in oven.
When fish is done, drain potatoes and slowly place a third of them
in hot oil.
Cook potatoes until golden brown and crispy, about five minutes.
Remove from oil, drain on paper towels, and sprinkle with coarse
salt. Place potatoes in oven. Repeat process with two remaining
batches of potatoes.
Serve fish with chips on plate or newspaper. Sprinkle fish with
either fresh lemon juice or (preferably) malt vinegar.