fish and chips near me-best London fish and chips-recipes for fish www.eatopic.com
Getting Ahead:The fish and batter can be prepared, and the chips given one deep-frying, up to 2 hours ahead. Deep-fry the fish and brown the chips just before serving so they will be crisp.
*plus 30-35 minutes standing time
“If you have no thermostat with your fryer, drop in a cube of fresh bread to test the temperature; if it turns golden in 60 seconds, the oil is about 350°F (180°C), if it is golden in 40 seconds the oil is about 375°F (190°C)”
Order of Work:
1 1/2 tsp (7.5ml) dried yeast (or 9 g 1/3 oz fresh yeast)
4tbsp(60ml) warm water
5 oz (150 g) plain flour
1tbsp(15 ml) vegetable oil
6 fl oz (175 ml) bitter ale
1 egg white
tartare sauce for serving (optional)
Other suitable fish: haddock, hake, hoki, huss, plaice
light ale or lager can also be used
#This all-time British favourite recipe of fish and chips features cod deep-fried in a light beer batter. For crispness, the chips are deep-fried twice: first to cook them, then to brown them. The traditional accompaniment is tartare sauce. It’s easy, it’s delicious, it’s Brit.# Prepare The Potatoes And Batter: Using the vegetable peeler, peel the potatoes. With the chefs knife, square off the sides and ends of each potato.
Cut each potato lengthwise into 1 cm (1/2 inch) slices, guiding the knife against your curled fingers as you slice.
Stack the slices and cut them into 1 cm (1/2 inch) sticks. Put in a bowl of cold water to soak 30 minutes. “Soaking removes starch so the potatoes will be crisp when deep-fried.” “Slice evenly for neat sticks”
Meanwhile, sprinkle or crumble the yeast over the warm water and let stand until the yeast has dissolved, about 5 minutes.
Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Add the yeast mixture, the oil, and two-thirds of the beer; stir with a wooden spoon to form a smooth paste. Stir in the remaining beer. TAKE CARE: Do not overmix or the batter will become too elastic. “Beer in yeast batter helps it froth”
Let the batter stand in a warm place 30-35 minutes until it has thickened and become frothy, showing the yeast is working, as above right #Part-Fry the chips and prepare the fish# While the batter is standing, heat the vegetable oil in the deep-fat fryer to 180° C (350° F). Drain the potatoes, transfer to paper towels, and pat dry. “Dry potatoes thoroughly: any water left on them will make hot oil spit”
Dip the empty frying basket in the hot oil (this will prevent the potatoes from sticking to it). Lift the basket out of the oil and add the potatoes. Carefully lower the basket back into the oil and deep-fry until the potatoes are just tender when pierced with the tip of the small knife, and are just starting to brown, 5-7 minutes. Lift out the basket and let the potatoes drain over the deep flyer, then tip them onto a plate lined with paper towels. TAKE CARE: Do not overfill the basket or the oil could bubble over. Deep-fry the potatoes in batches if necessary.
Rinse the fish fillets under cold running water and pat dry with paper towels.
Divide the fish into 4 portions, cutting neatly on the diagonal with the chefs knife. Cut the lemon in half, then cut each lemon half into even-sized wedges. Set aside for decoration. #Coat And Deep-Fry The Fish; Brown The Chips# Heat the oven to low. Heat the oil to 190° C (375° F). Put the flour on a plate and season with salt and pepper. Coat the pieces of fish with the seasoned flour, patting with your hands so they are evenly coated.
Beat the egg white in a medium metal bowl until stiff peaks form when the whisk is lifted. “For maximum volume, use circular motion when whisking” “Whites gather in whisk wires when stiff”
Gently fold the whisked egg white into the batter, using the wooden spoon, until combined.
Using the 2-pronged fork, dip a piece of fish in the batter, turning to coat thoroughly. Lift out the fish and hold it over the bowl 5 seconds so excess batter can drip off.
Carefully lower the piece of fish into the hot oil and deep-fry, turning once until golden brown and crisp, 6-8 minutes depending on the thickness of the fish. Coat and deep-fry the remaining fish, 1 or 2 pieces at a time. “Remove any scraps of batter from the oil in between batches.” “Using 2-pronged fork, lower piece of fish gently into hot oil so oil does not bubble up too much”
As the fish is deep-fried, transfer to the baking tray lined with paper towels so that excess oil is absorbed. Keep warm in the oven. “Paper towels absorb excess fat so batter-fried fish remain crisp”
Put the partially cooked chips in the frying basket and deep-fry until very hot and golden brown, 1-2 minutes. Drain on paper towels. #TO SERVE# Divide the fish and chips among warmed individual plates. Sprinkle the chips with a little salt. Decorate the fish with the lemon wedges and serve at once, accompanied by tartare sauce, if you like. “Chips remain crisp if salt is not sprinkled on until just before serving”