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Fish 'n' Chips
Ingredients:
Fish
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 cooked
Malt vinegar
Batter:
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
Makes enough batter to coat 3 pounds of fish., so scale down for less fish
Chip:
6 medium potatoes
Cooking Fat or Oil
Salt
Method:
Fish:
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 and drain
Dip in batter
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
Slowly add dry ingredients.
Continue to
mix with whisk until mixture is smooth.
Stir in baking powder.
Chips:
Wash and peel potatoes
Make into chips by slicing the potatoes lengthwise,
then slice again into strips about a half inch square.
Deep fry in
fat or oil until brown
chips, the chips will sizzle and rise near the top of the pan when they are done.
Salt to taste.
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