Cooking, Fish And Chips
Wherever you go in Scotland you'll see a Fish And Chip Shop. It's
basically the Fast Food of Scotland and I have fond memories of
summer evenings spent sitting down Anstruther Harbour in Fife,
watching the tide come in as I ate my Fish and Chips.
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
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
Pour over fish and marinate in refrigerator for 1 hour, turning
every so often to coat fish.
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.
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
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.
( French Fries )
6 medium potatoes
Cooking Fat or Oil
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.
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