3 lbs. fresh or frozen fish
3 lbs. potatoes, peeled (9 med.)
Oil for frying
3/4 c. flour
6 tbsp. water
3 tbsp. oil
3 egg yolks
3 stiffly beaten egg whites
3/4 c. flour
Salt
Malt vinegar

Thaw fish, cut into serving pieces. Pat dry with paper towels. Cut potatoes in strips. Fry a few at a time in deep hot oil, until golden, 3-6 minutes. Remove. Drain and keep warm.

In a bowl put 3/4 cup flour. Make a well in center. Add water, oil and egg yolks; beat smooth. Fold in beaten egg whites. Dip fish in 3/4 cup flour then into the batter. Fry fish until golden brown, 2 minutes each side. Salt and serve with malt vinegar. 12 servings.