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Fish and Chips ARE cooked in Beef dripping in parts of the UK (notably Yorkshire / Lancashire and many coastal towns). You'd still be hard pushed to find them fried in anything other than vegetable oil in most towns.
If you want it traditional forget the Wine Vinegar - use Malt Vinegar - or if you're feeling really trashy, "Non-Brewed condiment" which is industrially produced dilute ethanoic acid with caramel food colour.
Haddock is the fish of choice in many (but a minority of ) UK Towns. Canadians tend to use Halibut which works well also.
F&C has the power to make any cup of tea or coffee no matter how badly made taste fantastic.
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Instructions
Heat the beef dripping to 325°F/160°C in a deep fat fryer. Place the fries in the fryer for 6-7 minutes, until soft and cooked (but not browned).
Meanwhile, add mix together 1 egg, flour and milk (the batter should be the consistency of light cream). Coat the cod fillets in well seasoned flour and then dip in the batter mix.
Remove the fries, season with salt and let cool. Add the fish to the hot beef dripping for 6-7 minutes, or until crisp and golden brown. Remove the fish and let cool. Once cooled, drain off the fat onto kitchen paper or paper towels.
Turn the fryer up to 375°F/190°C. Add the fries for 1 minute, until the fries are a nice golden brown color. They should be perfectly crisp and cooked.
Serve with a wedge of lemon, a little deep fried parsley and lashings of salt and white wine vinegar.
Author's Comments
Classic English fish & chips are a wonderful thing, but a little too fattening to eat regularly perhaps :)<br />
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Please don't be put off by the use of beef dripping, you can use oil, but the dripping imparts a unique flavour to the dish and is the traditional way to cook this.
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