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.