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.
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. Remove from oil
and drain on papertowels.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.
Chips
Wash and peel potatoes
slice potatoes lengthwise 4
or 5 times, then slice again
into strips 4 or 5 times.
Deep fry in fat or oil until
brown, chips should rise near
the top when they are done.
Salt to taste.
|
