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
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.
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.
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.