Fish and Chips from Rose and Crown - EPCOT
By MJH
Ingredients
- Batter:
- 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
- Chips (French fries), fresh or frozen, cooked
- 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
Details
Adapted from magicalrecipes.net
Preparation
Step 1
ut 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, coating the 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 paper towels.
Serve with chips and malt vinegar.
Batter:
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.
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