Fish and chips.


If you go to the seaside or to any town, come to think of it, in great Briton, you will come across a fish and chip shop. It is next to the full English breakfast a true British classic. Now all depending from what part of the country you are in it will be with Cod , or Haddock, just peas or mushy peas and the range of batters recipes go on and on. However, it is basically the same and this is my versions of the dish, I hope that you enjoy it.

For the fish
250g/9oz strong plain flour
500ml/17½fl oz milk and water, half and half.
Salt and freshly ground black pepper
A dash of malt vinegar
4 x 150g/5oz fish fillets.

For the mushy peas
500g/1lb 2oz dried marrowfat peas
Sugar to taste
Salt and ground white pepper to taste
Green food colouring, optional.

For the chips
900g/2lb potatoes
Sunflower oil, for deep-frying

First, you have to make the mushy peas. Now to make them from scratch you need to soak the peas for 12 hours or so, over night. Then drain them and place them in a pan with about twice as much water and bring them to the boil. Simmer until you have the consistency that you want, add a little more water if you need to and season to taste. You can make them in advance and freeze them as well.

Now to start with the fish you use. I do prefer to use haddock. But as long as it is a meaty white fish you could use any thing you want really. I know that some people will be up in arms over this but with fish stocks and all of the environmental issues I will just say use white fish fillets, then it is up to you what you use.

Fish I prefer mine to be skin off but I know some people like it with skin on. As for you batter sift the flour threw a fine sieve. Make sure that you have no lumps. And chill the milk and water mix so it is really cold. Then slowly add the liquid to the flour a little at a time making sure that it is all mixed to a smooth batter. Let the batter rest for about 30 minutes before using it.

For your , peal and cut you potato in to the chips . Then place in a pan of water and bring to the boil. When the potato has started to go soft on the out side take them out of the water and run under cold water to cool them down. doing them this way gives you a really crispy chip. Then brain and dry you chips ready for frying.

Now you are ready to make the dish. If you can use two fryers so you can cook the fish and the chips at the same time. If not you might have to adjust the temperature of your fat from one to the other as it will cool down while coking, or the food will go cold or soggy.

Heat the oil to 350°f or 174°ccook your chips until golden brown and crispy. Tip your chips on to some kitchen towel to mop up ant exes oil and season with a little salt.

Place your fish in the batter mix making sure that it gets a good coating of batter. Then slowly lay it in to the fryer, moving your hand away from you so you do not splash your self with hot oil. Once the fish is golden drown and crispy it is ready, then tip out on to a paper towel like you did with the chips.

Then just assemble on a plate with the reheated mushy peas and serve with vinegar, wedge of lemon or tartar sauce, bread and butter and a nice pot of tea.

Comments

Popular posts from this blog

Jurançon Sweet White Wine Grape Harvest Begins

A recipe for perfect Yorkshire pudding

A simple Chicken forestiere