Fish and chips are a tradition in England, New Zealand and Australia. They were born in the nineteenth century, served in working-class districts as a cheap meal easily consumed after hard days of work. This dish consists of cod or haddock coated in a flour-and-egg batter, deep fried, and served along with fried potatoes.
- 3 pounds white-flesh fish, boneless (cod, , haddock, )
- 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
- 3/4 cup cornstarch
- 2 2/3 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/8 teaspoon white pepper
- 1 3/4 cups water
- 2 egg yolks
- 1/3 cup flat beer
- 2 teaspoons baking powder
- 6 medium potatoes
- Cooking Fat or Oil
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 papertowels.Serve with chips and malt vinegar.
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.
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.