Recipe#11007

Title: Fish Chips 01

From: Heidi Awes heidi@electriciti.com 
 Newsgroups: rec.food.recipes 
 Subject: Fish 'n' Chips 
 Date: 24 Jun 1997 08:04:19 -0500 
 Message-ID: <33AE88AF.11D4@electriciti.com> 

 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 adn 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.