FISH' N' CHIPS  

Rose & Crown Pub & Dining Room

United Kingdom  EPCOT Center

3  pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)

1  cup lemon juice

1  tablespoon Worcestershire sauce

1/4  teaspoon salt

1/4  teaspoon white pepper

2  tablespoons vegetable seasoning

  Batter (recipe follows)

  Chips (French fries), fresh or frozen, cooked

  Malt vinegar

  Cut fish into fingers about 2 ounces each and place in a glass or

stainless steel pan.  Mix lemon juice with Worcestershire sauce, salt,

pepper, and vegetable seasoning.  Pour over fish and marinate in

refrigerator for 1 hour, turning every so often to coat fish.

  Prepare batter.

  Remove fish from marinade, drain, dip in batter and fry in hot oil for

about 5 minutes, turning to brown both sides, if necessary.  Remove from

oil and drain on papertowels.

  Serve with chips and malt vinegar.

BATTER:

3/4  cup cornstarch

2 2/3  cups flour

1  teaspoon salt

3  teaspoons sugar

1/8  teaspoon white pepper

1 3/4  cups water

2  egg yolks

1/3 cup flat beer

2   teaspoons baking powder

  Mix cornstarch, flour, salt, sugar, and pepper.

 

  In a separate bowl, beat water, egg yolks, and beer together with a

whisk and slowly add dry ingredients.  Continue to mix with whisk until

mixture is smooth.  Stir in baking powder.  Makes enough batter to coat

3 pounds of fish.

Source:  http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes/misc3/mc