Preparation:
combine flour, paprika, egg yolks, beer, salt, white pepper, milk, and wine-mix well cover and chill for 1-96 hours heat oil to 375 degrees add potatoes; cook until lightly browned drain well on a cooling rack, blot with paper towels keep warm in a low oven beat egg whites and cream of tarter together to stiff peaks fold into chilled batter mixture cut fish into 2-1/2x5-inch pieces dip into batter, allowing excess to drip off place into hot oil and fry until golden drain well on a cooling rack, blot with paper towels season fish and potatoes to taste with salt serve hot, accompanied by malt vinegar |
