*RECIPE* Fish and Chips
We spoke with Bill Zacharkiw earlier this morning and touched on the subject of fish and chips. He mentioned a specific recipe and we managed to get our hands on it for you:
200ml All-purpose Flour
200ml Corn starch
1 Can of Tonic Water
2 egg whites
Cod, Tilapia or other flaky white fish (120-140g per person)
Mix the flour and corn starch. Add approximately two cans of tonic water and whisk until the desired texture is achieved. I needed just under two cans. It should be a bit thicker than pancake batter. Beat egg whites until they form stiff peaks. I did it with a whisk, but its hard on the arm, so you can use a mixer. Fold the whisked egg whites into the batter. Do this just before you are ready to cook the fish.
Preheat oil to 375F. Cover fish filets lightly with flour and dip them in the batter. Add to oil and cook approximately 3 min per side. Thicker filets might take a minute or two more.