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 / tartar sauce (recipe below)


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. 


Tartar Sauce

1 cup mayonnaise 
1 teaspoon prepared mustard 
2 tablespoons chopped sweet pickle 
1 tablespoon chopped drained capers 
2 teaspoons chopped fresh parsley 
Blend well; refrigerate and chill thoroughly. Makes about 1 1/4 cups of tartar sauce.