Scrod (1/2 lb. per 2 people)
Juice of 2 lemons
Oil for deep frying (vegetable)
1 c. flour
Beer Batter (see recipe)
Parsley
Lemon wedges
Fruit Sauce (see recipe)

1. Cut scrod into 2 inch pieces. Wash in cold water and sprinkle with lemon juice.

2. Heat several cups of oil in a fryer or large sauce pan until it reaches 375 degrees.

3. Dredge pieces of scrod in flour, then coat well with Beer Batter. Drop into boil one by one. Do not crowd the fryer with too many at one time. Keep separated and cook until golden brown and crisp. Drain on paper towels.

4. Garnish with parsley and lemon wedges. Serve with Fruit Sauce.

BEER BATTER:

1 (12 oz.) can light beer
1 c. flour
1 tbsp. salt
1 tbsp. paprika

1. Mix flour, salt and paprika in a bowl. Slowly add beer while beating with a fork. Continue adding beer until batter is light and frothy.

2. While using the batter, whisk from time to time to keep it mixed.

3. Batter can be kept in the refrigerator for a week, but is likely to retain the flavor of the ingredients that was dipped in it.

FRUIT SAUCE:

3/4 c. orange marmalade
4 tbsp. lemon juice
2 tbsp. orange juice
2 tsp. horseradish
1/2 tsp. powdered ginger
1/2 tsp. salt
1/2 tsp. dry English mustard (optional)

1. Combine marmalade, lemon and orange juice in blender and puree until smooth.

2. Pour into a bowl and add remaining ingredients. Mix well.

3. Makes 1 c.