Fish & Chips

Hand-breaded deep-fried fish served with fresh tartar sauce, chips and malt vinegar is an English favorite dating back to the 1860s. French fries, also called "chips," may be made by placing washed, peeled or unpeeled, potatoes—cut into large fries—on a greased baking sheet, spray potatoes with oil. For lower fat fries, toss in beaten egg whites. Place in a preheated 500 oven. Turn once and bake until browned and crispy.

Tartar Sauce

    1 cup mayonnaise
    ¼ cup shredded onion
    ⅛ teaspoon garlic salt
    2 tablespoons pickle relish
    1 teaspoon dried parsley
    ⅛ teaspoon sweet paprika
    ⅛ teaspoon ground black pepper

Seasoned Breading

    1 ½ cups plain bread crumbs
    ½ teaspoon sweet paprika
    ¼ teaspoon ground black pepper
    1 teaspoon seasoning salt

    2 large eggs
    2 pounds hake or cod
    Vegetable oil for frying
    Lemon wedges


1.  In a small bowl, mix the mayonnaise, onion, garlic salt,
     relish, parsley, paprika and pepper. Refrigerate.

2.  In a large bowl, stir the bread crumbs, paprika, pepper and
     salt together just until blended.

3.  In a small bowl, beat the eggs for a few seconds.

4.  Cut fish into bite-size pieces. Dip each piece of fish into the
      beaten egg and then coat both sides in the crumbs.

5.  Heat at least 1 inch of oil in a 5-quart sauté pan.

6.  Heat the oil to 375°.

7.  Fry pieces just until golden brown. Lift out with a slotted
     spoon. Drain on brown paper bags.

8.  Serve with tartar sauce, chips and lemon slices.

     Makes 4 servings