Fish and Chips

Fish and Chips
Fish and Chips

 

Cooking Time: 3-6 minutes  Serves 4

INGREDIENTS AND QUANTITY

(1) Portions of cod,hake,plaice (flounder of dab) or sole or other fish  4 or 4 in American

(2) Flour 25 g/1 oz or 1/4 cup in American

(3)Salt and pepper  to taste or to taste in American

(4) For the batter coating:

Flour  100 g/4 oz  or 1 cup in American

(5) Egg 1 or 1 in American

(6) Milk 150 ml/¼ pint or 2/3 cup in American.

(7) Water see method below

(8) To fry:

deep oil or fat

(9) To garnish :

Lemon slices or wedges  4-8 or 4-8 in American.

(10) Parsley sprigs

METHOD

 Use plain (all purpose) flour or self raising flour if you prefer a light puffy batter.

Wash then dry the fish well.Mix the 25 g/1 oz (1/4 cup) flour with a little salt and pepper.Lightly coat the fish with the seasoned flour; this helps the batter adhere to the fish.

Blend all the ingredients for the batter in a large mixing bowl-use the greater amount of water for thin fillet of fish,such as plaice or sole,where a lighter is required.Heat the oil or fat to 180°C/350°F.A cube of day old bread should take 1 minute to turn golden coloured.The frying basket must be heated in the oil or fat to prevent the batter sticking.

Put the fish into the batter turn with two folks or spoon.Lift the fish above the bowl and allow any surplus batter to drop back into the bowl.

Lower the fish into the hot oil or fat and fry steadily for 3 to 6 minutes ,depending upon the thickness for the fish.If frying thicker portion of the fish (i.e cod steaks),then lower the heat very slightly after the initial browning of the batter.

Lift the fish from the oil or fat,hold the frying basket over the fryer or saucepan for a few seconds to allow any surplus oil or fat to drop back,then drain on absorbent paper(kitchen towel).Garnish serve with potato chips,opposite,and ,tartare sauce (recipe given below)

 

TARTARE SAUCE

INGREDIENTS AND QUANTITY

(1) Hard boiled (hard cooked) eggs  2 or 2 in American.

(2) Mustard powder 1-2 teaspoon or 1-2 teaspoon.

(3) Olive or salad oil 2 tbsp or 2 tbsp.

(4) Vinegar  2 tbsp or 3 tbsp in American

(5) Salt and pepper to taste or to taste in American.

(6) Double heavy cream  5 tbsp or 1/2 cup in American

 

METHOD

Rub the eggs through a sieve ,or put into a food processor or liquidizer (blender) until smooth.Do not over process,otherwise they become sticky.Tip into a bowl and gradually blend in the other ingredients.

VARIATIONS:

Use single light or whipping cream instead of double cream.

Potato salad sauce : Use 4 tbsp or 5 tbsp in American sieved cooked potatoes with the eggs.

Halve a garlic clove and rub round the bowl in which the dressing is made.

Fennel salad sauce: Although nowadays fennel is considered as a delicious imported vegetable,it was grown in a great deal in Britain in the past.The finely chopped leaves can be added to the sauce or to a mayonnaise,together with the little of the chopped white root.This is a perfect dressing for cold fish.

Tartare sauce: Gherkins (sweet dill pickles), parsley and cappers can be added to this sauce.

For the tartare sauce

Add 1 tablespoon chopped parsley ,2 tbsp or 3 tbsp in American chopped capers to salad sauce given above.