FISH' N' CHIPS 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 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. Remove fish from marinade, drain, dip in batter and deep 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. CHIPS 6 medium potatoes Cooking Fat or Oil Salt Wash and peel potatoes slice potatoes lengthwise 4 or 5 times, then slice again into strips 4 or 5 times. Deep fry in fat or oil until brown chips should rise near the top when they are done. Salt to taste. BACK TO RECIPE INDEX BACK TO MY MAIN PAGE