Fish and Chips from Rose and Crown - EPCOT

Photo by Martha H.
Adapted from magicalrecipes.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from magicalrecipes.net

Ingredients

  • 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

  • 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

Directions

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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