Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Fish >> Fish Chips 01

Print this Recipe    Fish Chips 01

FISH' N' CHIPS

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

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.

Prepare batter.

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 papertowels.

Serve with chips and 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

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.