Combine ¾ cup flour, beer, and 2 teaspoons oil in a small bowl. Cover and refrigerate 30 minutes to 2 hours.
Peel and cut potatoes into ¾-inch sticks. Place in a large bowl of cold water. Pour at least 2 inches of oil into a deep heavy saucepan or deep fryer. Heat over medium heat to 320°F. Drain and thoroughly dry the potatoes. Fry in batches for 3 minutes or until slightly softened but notbrowned. Drain on a paper towel-lined plate.
Stir egg yolk into reserved flour mixture. Beat egg white in medium bowl with electric mixer at medium-high speed until soft peaks from. Fold egg white into flour mixture. Season batter with a pinch of salt.
Preheat oven to 200°F. Heat oil to 365°F. Cut fish into pieces about 6 inches long and 2-3 inches wide. Remove any pin bones. Dust fish with flour; dip fish into batter, shaking off excess. Lower carefully into oil; cook 4-6 minutes or until batter is brownednand fish is cooked through, turning once. Cook fish in batches; do not crowd pan. (Allow oil to return to 365°F between batches). Drain on a paper towel-lined plate; keep warm in oven.
Return potatoes to hot oil; cook in batches for 5 minutes or until browned and crisp. Drain on a paper-lined plate; sprinkle with salt. Serve fish with potatoes, tartar sauce and lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (44%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 46.5mg||14 %|
|Sodium 18.7mg||1 %|
|Potassium 171.7mg||5 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 6.6g|
|Protein 2.7g||4 %|
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Calories per serving: 45
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