Fish and Chips

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
  • Batter:
    • 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
  • Chips
    • 6 medium potatoes
    • Cooking Fat or Oil
    • Salt

    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.



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