Fish and Chips

By Thom7747

This is the National Dish of England.

Ingredients

• 3 pounds white-flesh fish, boneless (cod, , haddock, )
• 1 cup lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable seasoning
• Malt vinegar
• Batter (recipe follows)
• Chips (French fries), freshly cooked (See below)
• 3/4 cup cornstarch
• 2 2/3 cups flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/8 teaspoon white pepper
• 1 3/4 cups water
• 2 egg yolks
• 1/3 cup flat beer
• 2 teaspoons baking powder
• 6 medium potatoes
• Cooking Fat or Oil
• Salt

Details

Servings 2
Adapted from thomcooks.com

Preparation

Step 1

Fish Preparation:
1. Cut fish into fingers about 2 ounces each and place in a glass or stainless steel pan.
2. Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning.
3. Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish.
4. 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.
5. Remove from oil and drain on paper towels.
6. Serve with chips and malt vinegar.

Batter Preparation:
1. 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.
2. Continue to mix with whisk until mixture is smooth.
3. Stir in baking powder. Makes enough batter to coat 3 pounds of fish.

Chip Preparation:
1. Wash and peel potatoes slice potatoes lengthwise 4 or 5 times, then slice again into strips 4 or 5 times.
2. Deep fry in fat or oil until brown, chips should rise near the top when they are done.

Salt to taste.