Fish 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
Batter (recipe follows)
Chips (French fries), fresh or frozen, cooked
Malt vinegar
Batter Ingredients:
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
Batter Procedure:
1. Mix cornstarch, flour, salt, sugar, and pepper.
2. 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.
Fish Procedure:
1. 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.
2. Prepare batter.
3. 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.
4. Serve with chips and malt vinegar.
Recipe Type: Unknown3 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 or frozen, cooked
Malt vinegar
Batter Ingredients:
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
Batter Procedure:
1. Mix cornstarch, flour, salt, sugar, and pepper.
2. 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.
Fish Procedure:
1. 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.
2. Prepare batter.
3. 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.
4. Serve with chips and malt vinegar.
Restaurant: Rose & Crown Pub & Dining Room, Epcot Center, United Kingdom
Source: http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes/misc3/mc