Mix the milk and water and add gradually until the batter has
a thick, smooth consistency.
Leave to stand for 30 minutes, then beat the egg whites until they are firm
and carefully mix with the batter.
2 lb (1 kg) potatoes
Oil for deep – frying
In principle all potato varieties are suited to making chips but most cooks prefer varieties that are mealy and turn out firm. If the chips are soaked before frying for about half an hour, thus removing the starch, they will turn out to be especially crispy and will not stick together.
Peel the potatoes, cut them into chips ⅜ inch
(1 cm) thick and leave them to soak. Fill the
deep fryer with oil and heat to a temperature
of 325 ˚F (160 ˚C). Remove the chips from the
water, dry them thoroughly and place them in
the deep fryer.
When they are cooked remove them from the oil and leave to drain. Increase the temperature of the oil to 350 ˚F (180 ˚C) and then fry them until they are brown and crispy. Remove, leave to drain on kitchen paper and season with salt.
2 lb (1 kg) fresh white, boned fillets of sea – fish , cut into portions
Worcestershire Sauce, lemon juice, hot mustard, flour
Dip the portions in batches into the batter and place in the deep fryer after the potatoes.
Fry for 4 – 5 minutes until they are golden brown, remove from the oil, and season with salt. Serve with malt vinegar for seasoning.