Monday, August 8, 2011

Rose & Crown Pub & Dining Room: Batter-dipped Fish Recipe

Rose & Crown Batter-Dipped Fish


3 lbs. white fish (cod, haddock)
Oil for frying

1 cup lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons McCormick Vegetable Seasoning

1 cup cornstarch
3 cups all-purpose flour
1 teaspoon salt
3 teaspoons sugar
1/2 teaspoon white pepper
1 and 3/4 cups water
2 egg yolks
1/3 cup flat beer (such as Shiner Bock)
2 teaspoons baking powder


   Cut fish into planks and place in glass 9x13" casserole dish. In a small bowl, mix lemon juice, Worcestershire sauce, vegetable seasoning, salt and pepper. Pour over fish and marinate in refrigerator at least 1 hour, turning occasionally to coat both sides.

   When fish is almost done marinating, prepare your batter. In a large bowl, mix cornstarch, flour, sugar, salt and pepper. In a separate bowl, beat egg yolks. Add water and beer to yolks and whisk. Slowly add dry ingredients to wet, whisking until mixture is smooth. Stir in baking powder.

   Heat 2 inches of oil in a deep frying pan. Remove fish from refrigerator and drain. Dip each piece of fish into the batter mixture then carefully place in hot oil for about 5 minutes, turning occasionally to brown both sides. Fish will appear warm golden-brown in color. Remove from pan and drain on plate with paper towels. Repeat for remaining pieces of fish.

  Serve with a side of cooked thick-cut fries ("chips"), tartar sauce and malt vinegar.


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  2. This did not taste like the Disney Epcot fish at all. The fish was a little bitter inside because of the marinade and it didn't really brown like it does in Epcot. This was an expensive disappointment.