divendres, 16 d’octubre de 2009

Fish and chips

Fish and Chips

The MOST famous national dish!

3 pounds white-flesh fish, boneless (cod, , haddock, )
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Malt vinegar

Fish Method 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.

3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
2 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder

Batter Method

Mix 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.


6 medium potatoes
Cooking Fat or Oil

Chip Method 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.

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