1/2 cup flat beer or lemon-lime carbonated beverage
Vegetable oil
4 medium russet potatoes, each cut into 8 wedges
Salt
1 egg, separated
1 pound cod fillets {about 6 to 8 small fillets}
Malt vinegar and lemon wedges {optional}
1. Combine flour, beer and 2 tablespoons oil in small bowl. Cover; refrigerate 1 to 2 hours.
2. Pour 2 inches oil into large heavy skillet. Heat over medium heat to 365 degrees. Add potato wedges in batches. {Do not overcrowd.} Fry potato wedges 4 to 6 minutes or until browned, turning once. {Allow temperature of oil to return to 365 degrees between batches.} Drain on paper towels; sprinkle lightly with salt. Reserve oil to fry cod.
3. Stir egg yolk into reserved flour mixture. Beat egg white in medium bowl with electric mixer at medium-high speed until soft peaks form. Fold egg white into flour mixture.
4. Return oil to 365 degrees. Dip fish pieces into batter in batches; fry 4 to 6 minutes or until batter is crispy and brown and fish begins to flake when tested with fork, turning once. {Allow temperature of oil to return to 365 degrees between batches.} Drain on paper towels. Serve immediately with potato wedges. Sprinkle with vinegar and serve with lemon wedges, if desired.
Makes 4 servings.
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