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Fish and Chips Forever


The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989, Harry N. Abrams, Inc.

4 portions

1 cup milk
2 tablespoons fresh lemon juice
3/4 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon baking soda
Freshly ground black pepper, to taste
1 egg
2 tablespoons club soda
2 teaspoons grated lemon zest
Vegetable oil for deep-frying
8 flounder fillets (3 ounces each)
Flour for dredging
Salt, to taste
2 onions, thinly sliced and separated into rings
1 or 2 firm lemons, sliced paper thin, seeds removed,
and patted dry

1. Combine the milk and lemon juice in a small bowl, and let stand until slightly textured and thick, 5 minutes.
2. In a second bowl, toss the flour, salt, cayenne, baking soda, and pepper. Stir in the milk mixture, egg, club soda, and lemon zest. Let stand,
uncovered, at room temperature, 20 minutes.
3. Heat the oil to 360 degrees F. in a deep-fryer.
4. Coat the fillets lightly in flour seasoned with salt and pepper. Stir the
batter; then dip the fillets in it. Let any excess drip off. Fry the fillets, in batches if necessary, just until golden and crisp, 3 minutes per side.
Keep warm in a low (250-degree F.) oven.
5. Flour the onion rings, and dip them in the batter. Let any excess drip off. Flour the lemon slices. Fry the onions along with several floured lemon
slices, in batches, until deep golden and crisp. Serve immediately.