½ c. flat beer or lemon-lime carbonated soda

vegetable oil

4 medium russet potatoes, each cut into 8 wedges

salt

1 egg, separated

1 lb. cod fillets

Directions:

Combine flour, beer, and 2 teaspoons oil in bowl.

Cover.

Refrigerate 1-2 hours.

Pour 2 inches of oil into heavy skillet.

Heat oil over medium heat.

Add potato wedges to fit in a single layer.

Do not crowd.

Fry potatoes wedges 4-6 minutes or until outsides are brown, turning once.

Drain on paper towels.

Sprinkle lightly with salt.

Keep warm.

Repeat with remaining potatoes.

Stir egg yolk into flour mixture.

Beat egg white with electric mixer at high speeding bowl until soft peaks form.

Fold egg white into flour mixture.

Set aside.

Rinse fish, and pat dry with paper towels.

Cut fish into eight pieces.

Dip 4 fish pieces into batter

Turn once, frying 4-6 minutes or until batter is crispy and brown and easily flakes when tested with a fork.

Drain on paper towels.

Repeat with remaining fish.

Serve immediately with potato wedges.

Sprinkle with malt vinegar if desired.

Yield: 4 serving

¾ ¾ ¾