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      RECIPE TITLE "SCOTTISH FISH & CHIPS" Submitted by Beverley, Montreal, Canada, courtesy of a2zrecipes.net

    yields serves 4 time --- difficultyeasy

    (Found this recipe on a site dedicated to Scotland about a year ago. Lived in Scotland for a year and, next to the wonderfully warm people there, the thing I miss most about it is their Fish & Chip shops.. and yes, they really did serve it in newspaper (with a liner paper too.. lol). Never, in all my years, have I ever tasted fish anywhere that could hold a candle to the real thing in Scotland; not until now, that is! Now, I'm asked to "please, oh please, make your Scottish Fish & Chips.. PLEASE!", and everyone turns down tartar sauce saying it spoils the fish. Hope this recipe does Scotland proud.. :~)))

      METHOD

    Take 3 lbs of fresh white fish (preferably halibut filets, not steaks.. pickerel/walleye.. or haddock); remove all skin and any bones, if necessary, and cut into large serving-sized pieces. Lay the fish in this marinade, cover, refrigerate and turn every 15 mins. for 1-2 hours:

    Marinade:
    1 cup fresh-squeezed lemon juice (heat lemons 45 secs. in microwave and you'll get double the juice)
    1 tblsp. Worcestershire Sauce
    1/4 tsp. salt
    1/4 tsp. white pepper (I use black and it's fine too)
    2 tblsp. vegetable seasoning (I didn't know what this was and used Mrs. Dash Table Blend 'til I found one called "Veg-It")

    While fish is marinating, assemble your batter. In medium bowl, mix, then set aside:

    3/4 cup corn starch
    2 2/3 cup all-purpose flour
    1 tsp. salt
    3 tsp. sugar
    1/2 tsp. white pepper

    In a larger bowl, using a whisk, mix together:

    1 3/4 cups water
    2 egg yolks
    1/3 cup flat beer (I've used imported dark beer and domestic lager; both are good tho' dark is better.. plus, I usually add an extra slurp of it to thin out the batter a bit afterwards.)

    Slowly add the dry ingredients to the wet and whisk well until smooth. At the very end, stir in 2 tsp. baking powder. Dip fish in batter and let excess run off a bit before dropping it into the deep, hot oil (Canola). Deep fry approx. 5 mins. until browned and crispy. DRAIN ON BROWN PAPER BAG to preserve crispness; draining anything on paper towel, including French fries, draws out the crispy and leaves them limp.

    This is excellent served with homemade fries and creamy coleslaw. Cook fries in separate pot at same time. (TIP #2: After using oil to cook fish, I strain it into an air-tight container and store it in the fridge for next time. Repeat each time you use it and it's good for 3-4 fish fries.)



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