FISH AND CHIPS ORLANDO RECIPES

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.

Steps:

• Instructions: Fish
• 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, coating the 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 paper towels.
• Serve with chips and malt vinegar.
• Instructions: Batter
• 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.