4 oz. ﬂour
1 egg yolk
3 tablespoons beer
1/4 teaspoon salt
3 tablespoons milk mixed with
2 tablespoons cold water
2 egg whites
Vegetable oil or fat for deep-fat frying
2 lb. baking potatoes, sliced lengthwise into
strips 1/2 inch thick and 1/2 inch wide
2 lb. fresh, ﬁrm white ﬁsh ﬁllets
such as haddock, sole, ﬂounder,
plaice or cod, skinned and cut into
3-by-5-inch serving pieces
To serve 4 to 6
 To prepare the batter, pour the ﬂour into a large mixing bowl, make a well in the centre and add the egg yolk, beer and salt. Stir the ingredients together until they are well mixed, then gradually pour in the milk and water, and continue to stir until the batter is smooth.
 For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once. In either case, beat the egg whites until they form unwavering peaks on the whisk when it is lifted from the bowl. Then thoroughly but gently fold it into the batter. To cook the chips and fish, heat 4 to 5 inches of oil or fat in a deepfrying pan to a temperature of 360° F. on a deep-fat-frying thermometer. Preheat the oven to Mark 1/4, 250° F. and line a large shallow roasting tin with kitchen paper.
 Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches, using a frying basket, until they are cooked through. Lift out the frying basket and reheat the fat to 375° F. Put the chips into the hot fat for a further 2 or 3 minutes, until they are crisp and golden. Transfer them to the lined tin to drain, sprinkle with a little salt, and put them in the oven to keep warm. Wash the pieces of fish under cold running water and pat them completely dry with kitchen paper.
 Drop 2 or 3 pieces of ﬁsh at a time into the batter and, when they are Well coated, plunge them into the hot fat at a temperature of 375° F. Fry for 4 or 5 minutes, until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking.To serve,heap the fish and chips on a large heated dish.