3 lbs. white–flesh fish, boneless (cod, snapper, haddock, grouper, etc)
1 cup lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. white pepper
2 Tbsp. vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh cooked
Malt vinegar

Cut fish into fingers about 2 oz. 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 paper towels. Serve with chips and malt vinegar

Batter:
1 cup cornstarch
2

Wash and peel potatoes and slice 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.