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.


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.