Fish' N' Chips

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. 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 papertowels. Serve with chips and malt vinegar. BATTER 3/4 cup cornstarch 2 2/3 cups flour 1 teaspoon salt 3 teaspoons sugar 1/8 teaspoon white pepper 1 3/4 cups water 2 egg yolks 1/3 cup flat beer 2 teaspoons baking powder 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.