Fish and Chips

Serves: 2

This is the National Dish of England.

Ingredients

Salt

Cooking Method

Fish Preparation:

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 paper towels.

• Serve with chips and malt vinegar.

Batter Preparation:
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.

Chip Preparation:

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.