1 lb. fresh fish fillets
3 med. baking potatoes
Oil for frying
1/4 c. flour
1/2 tsp. salt
2 tbsp. water
1 tbsp. oil
1 egg yolk
1 stiffly beaten egg white
1/4 c. flour
Salt
Malt vinegar

Cut fish into serving size pieces. Pat dry with paper towels. Cut potatoes in uniform strips - slightly larger than French fries. Fry a few at a time in deep oil until golden brown, 5-6 minutes. Remove. Drain.

In a bowl stir together 1/4 cup flour and salt. Make a well in center of dry ingredients. Add water, oil, egg yolk. Beat smooth. Fold in egg white.

Dip fish in 1/4 cup flour then in batter. Fry fish in hot oil for 1 1/2 to 2 minutes on each side. Makes 4 servings.