Saturday, August 23, 2008
Monday, August 18, 2008
Saturday, August 9, 2008
Friday, August 8, 2008
Traditional British Fish and Chips Recipe
Very few people in mainland Britain live more than a few miles from a fish-and-chip shop, therefore very few actually cook this most traditional of British foods! But, for the sake of "tradition," I include instructions here.
Ingredients:
1 large or 2 medium potatoes per person, peeled and cut into half-inch thick fingers ("chips")
white fish fillets** - 1 piece per person
4 oz plain flour
pinch of salt
1 egg
quarter pint (150 ml) mixed milk and water
small amount of flour to coat fish
oil or fat to deep-fry
Method:
When the chips are first cut, place in cold water to firm up; heat the fat or oil and, whilst it is heating, drain the chips and dry them as much as possible with a clean tea-towel or kitchen paper. When the fat is hot, lower the chips in CAREFULLY, preferably in a chip basket, and cook until they are just beginning to turn golden. Remove from the pan and drain. Meanwhile, prepare the batter for the fish**: beat together the flour, salt, eggs, milk and water (substituting some of the water with beer makes an excellent batter.)
Coat the fish with flour and shake of any excess; hold the fish by the very end and dip into the batter, making sure it is coated entirely. Lower it gently into the hot fat and fry for 5 - 7 minutes, the exact time will depend on the type and thickness of the fish; it will float to the surface of the fat when cooked. Lift out and drain; meanwhile, reheat the fat/oil and cook the chips for a second time - they will not take long and will also float when cooked. Drain and serve the fish and chips - the traditional accompaniment depends on the part of the British Isles you are in: salt and malt vinegar is most usual, but you can also have tomato ketchup, tartare sauce or, in Yorkshire at least, mint sauce!
**The actual variety of fish served depends on what is caught locally. No part of the British Isles is more than 60 miles from tidal waters, so fresh fish is readily available. Most usual is cod or haddock, but also tasty and popular (and cheap) is the species sold variously as Ling, Huss or Rock Salmon.
Ingredients:
1 large or 2 medium potatoes per person, peeled and cut into half-inch thick fingers ("chips")
white fish fillets** - 1 piece per person
4 oz plain flour
pinch of salt
1 egg
quarter pint (150 ml) mixed milk and water
small amount of flour to coat fish
oil or fat to deep-fry
Method:
When the chips are first cut, place in cold water to firm up; heat the fat or oil and, whilst it is heating, drain the chips and dry them as much as possible with a clean tea-towel or kitchen paper. When the fat is hot, lower the chips in CAREFULLY, preferably in a chip basket, and cook until they are just beginning to turn golden. Remove from the pan and drain. Meanwhile, prepare the batter for the fish**: beat together the flour, salt, eggs, milk and water (substituting some of the water with beer makes an excellent batter.)
Coat the fish with flour and shake of any excess; hold the fish by the very end and dip into the batter, making sure it is coated entirely. Lower it gently into the hot fat and fry for 5 - 7 minutes, the exact time will depend on the type and thickness of the fish; it will float to the surface of the fat when cooked. Lift out and drain; meanwhile, reheat the fat/oil and cook the chips for a second time - they will not take long and will also float when cooked. Drain and serve the fish and chips - the traditional accompaniment depends on the part of the British Isles you are in: salt and malt vinegar is most usual, but you can also have tomato ketchup, tartare sauce or, in Yorkshire at least, mint sauce!
**The actual variety of fish served depends on what is caught locally. No part of the British Isles is more than 60 miles from tidal waters, so fresh fish is readily available. Most usual is cod or haddock, but also tasty and popular (and cheap) is the species sold variously as Ling, Huss or Rock Salmon.
Subscribe to:
Posts (Atom)