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Fish and Chips

Off to the United Kingdom for a much-loved national dish straight from the coast. Humans have been eating fish and potatoes for a very long time but there is something quite magical about combining the two the moist fish wrapped in a crunchy, crispy batter paired with the hot, salty chips! Here is a delicious recipe so you can have your own English seaside experience from the comfort of your own home:

What you’ll need

2 cups flour

1 teaspoon bicarbonate of soda

4 cod or haddock fillets

½ lemon juice, squeezed

Salt and pepper

4 large potatoes, peeled and cut into chips

Cooking oil

12-ounce bottle of beer

Method

Using a Dutch oven, heat up the cooking oil to 375 degrees F.

Fry up the potatoes until they turn golden, about 10 minutes. Remove and keep warm in a low oven.

Pre-heat the oven to 225 degrees F.

Take a large bowl and pour in the bottle of beer. Add 1 ½ cups of all-purpose flour into the bowl and whisk lightly. Take the fish fillets and pat dry with paper towels.

Season both sides of fish with salt and pepper and then coat the fish in the beer batter mixture.

Run the fish through the remaining flour and slide into some more oil. Fry the fish, one fillet at a time, turning often until it turns a lovely golden color and is cooked through thoroughly. This should take about 5 minutes.

Line a baking sheet with paper towels and move fish onto it. Fry the other fillets in batches, making sure the oil remains at 375 degrees F between batches.

Once done, serve together for a truly authentic beer-battered fish and chips that will be a real crowd-pleaser! Serve on newspaper for a traditional feel along with salt and lashings of malt vinegar. For more fish recipes, visit http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-fabulous-fish-recipes-from-around-the-world

Accompaniments

Fish and Chips is often served with a side of mushy peas. If you decide you want to go all-out for the full experience then here is a traditional mushy pea recipe.

What you’ll need

8oz dried marrowfat peas

2 tablespoons bicarbonate of soda

Salt and pepper

A dash of sugar

Method

Take a large bowl and add the peas. Add the bicarbonate of soda and 300ml boiling water. Stir well until soda has dissolved.

Leave the peas to soak overnight or at least for 12 hours.

Once thoroughly soaked, drain and place in a large pan. Cover the peas again in cold water and bring to the boil. Reduce the heat and simmer for 30 minutes until peas have turned nicely mushy.

Season to taste with salt and pepper and serve hot alongside your beer battered fish and chips!

 

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