REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
- Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
- Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
- Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
- Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
- Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
- Have your plates, newspaper or whatever ready for eating!
- Adjust deep fat fryer to fish frying temperature of 160°C.
- Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
- Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
- Serve on plates or newspaper with salt & vinegar!
- All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
- This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
TARTARE SAUCE FOR FISH & SEAFOOD ( TARTAR SAUCE )
Homemade tartare sauce always tastes better than bought. It keeps well in the fridge. I love it with any seafood. It's flavor increases if you refrigerate it for an hour or so before using.
Provided by Bergy
Categories Sauces
Time 20m
Yield 1 cup or a bit more
Number Of Ingredients 10
Steps:
- Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
- The sauce should now look like white mayonnaise.
- Mix in the green onions, gherkin, capers and parsley.
- Serve with seafood or fish.
ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS
Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however, if you do make your own, then please use your own home-made mayo for this recipe, as I often do. Now all you need is a sun hat, a deck chair and plenty of time to do nothing before enjoying your fish supper!
Provided by French Tart
Categories Onions
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
- Place in an airtight jar or container and store in the fridge for up to one week.
- Serve with fish and chips or ALL manner of seafood and fish!
FISH & CHIPS WITH HOMEMADE TARTAR
Steps:
- Preheat the oven to 350 degrees F.
- Prick the potatoes all over with a fork and place them on a baking sheet. Bake until knife-tender, 30 to 45 minutes. (If you like, you can do this the night before and refrigerate the potatoes until ready to cut and fry.) Cut each potato into 6 or 8 wedges, depending on size.
- Heat about 4 inches of oil in a large, heavy pot until a deep-frying thermometer registers 375 degrees F. In two batches, fry the potato wedges until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. Set aside and keep warm.
- In a large bowl, combine the 2 cups flour, cornstarch, baking powder and 1 1/2 teaspoons salt. Make a well in the center and add the egg yolks. Gradually whisk in the club soda, working your way out from the center to form a smooth batter.
- Season the 1 cup flour with salt and pepper. Dredge the fish fillets on both sides in the seasoned flour and then dip them in the batter. Fry a few pieces at a time until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt.
- When the fish is done, place some parsley leaves in the hot oil and fry until crispy and slightly translucent, 15 seconds. Drain on paper towels.
- Serve the fish with lemon halves, crispy fried parsley leaves and homemade tartar sauce.
- Combine the mayonnaise, sour cream, cornichons, capers, parsley, tarragon and lemon juice in a small bowl. Refrigerate for 10 to 15 minutes before serving.
FISH AND CHIPS WITH TARTAR SAUCE
Steps:
- Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
- Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
- In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
- Serve with tartar sauce and seasoned chips.
- In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.
THE TARTAR SAUCE
If you have always loved the tartar sauce you get at a fish and chips place, you'll love this one. I tinkered around with it over time and I think this one is pretty darn close! It's my favorite and only takes 5 minutes to whip up!
Provided by Lottidawe
Categories Sauces
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine mayonnaise and mustard until well blended.
- Dice dill pickles and add to mixture.
- Add tarragon and pepper to taste.
- Chill for 30 minutes.
Nutrition Facts : Calories 0.7, Sodium 30.1, Carbohydrate 0.1, Fiber 0.1
TANGY TARTAR SAUCE
This is an easy quick tartar sauce that you can make in the morning and will be perfect by dinner. Recipe makes just enough for a meal for my family, so I dont have to worry about storage.
Provided by Mamalovesakm
Categories Sauces
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Chill in covered container.
Nutrition Facts : Calories 43.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 6.3, Sodium 199.8, Carbohydrate 4, Fiber 0.2, Sugar 1.6, Protein 0.6
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