I would like to ask the traditional British food fish and chips recipe?

1. Fillet the fish. The fish is scaled and gutted, and a sharp boning knife (or French chef's knife) is used to cut through the head, holding down the head as the knife cuts horizontally along the vertebrae toward the tail.

2. The bones inside the fillet are removed, usually with a pair of sharp-nosed pliers.

3, the skin of the fish should also be removed, otherwise the fish will roll over after deep-frying, affecting the presentation. Cut into large pieces and rub with black pepper and salt.

4, egg yolk, water and cooking oil mix, beat well.

5. Add flour in batches, mix well, season with salt. When the oil temperature rises to 180-190 degrees Celsius, add the fish pieces to the pan and fry for about 4-5 minutes.

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