Wherever you go in Scotland you'll see a Fish And Chip Shop. It's basically the Fast Food of Scotland
I have fond memories of summer evenings spent sitting down Anstruther Harbour in Fife, watching the tide come in as I ate my Fish and Chips.

3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh cooked
Malt vinegar
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.

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 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.

CHIPS
6 medium potatoes
Cooking Fat or Oil
Salt
Wash and peel potatoes
slice potatoes 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.