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FISH AND CHIPS

December 17, 2010 9:02 am 0 comments
Fish and Chips

Fish and Chips

Fish and chip is one of the few genuinely English recipes that are recognized world wide. Everyone knows that Fish ‘n’ Chips come from England, and can’t imagine an English town without a Fish and Chip shop. It is not as hard as you might think to create your own perfect Beer Battered Fish at home. This dish takes a little preparation time and is made simple to cook. This dish can’t really be called a low fat recipe but if the oil if hot, the fish is very crispy and holds very little fat and tastes steamed.

Fish and chips are one of the most popular take away foods which actually originated in the United Kingdom in 1858 or 1863. The fish is deep fried in a batter of spices and can be served along with French fries or garlic toast. This dish became a popular meal among the working classes in Great Britain. It is said that in 1860, the first fish and chips shop was opened in London by Jewish proprietor Joseph Malin who married together “fish fried in the Jewish fashion” with chips. During World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.

The concept of a “Fish Restaurant” was introduced by Samuel Isaacs (born 1856 in White chapel, London; died 1939 in Brighton, Sussex) who ran a thriving wholesale and retail fish business throughout London and the South of England in the latter part of the 19th century. Isaacs’ first restaurant opened in London in 1896 serving fish & chips, bread & butter and tea for nine pence, and its popularity ensured a rapid expansion of the chain. The restaurants were carpeted, had waited service, table cloths, flowers, china and cutlery, and made the trappings of up market dining affordable to the working classes for the first time.

In Britain and US usually they serve thicker slabs of potato the fries popularized by other major multinational chains. In their homes or in non-chain restaurants, people in or from the US may eat a thick type of chip, more similar to the British variant, called “home fries” or “steak fries”. The traditional style of preparing in UK is they dip the fish fillet in a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness as they create bubbles in the batter. Other recipes use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter. Beer also results in an orange-brown color. A simple beer batter might consist of a 2 : 3 ratio of flour to beer by volume. The type of beer makes the batter taste different: some prefer lager whereas others use stout and bitter. In all cases, the alcohol itself is cooked off, so little or none remains in the finished product.

In the United Kingdom, free salt and vinegar is traditionally sprinkled over fish and chips at the time it is served. Fish and chips are also served with a portion of mushy peas. In other areas such as Wales and Northern England they add sauces such as curry sauce or gravy which are often referred on a menu as ‘wet chips’. In Edinburgh, the Lothians and Fife, salt and sauce – usually pronounced “sottensauce” – is the normal accompaniment that is traditionally sprinkled over fish and chips. The watery “sauce” is a mixture of malt vinegar and/or water and brown sauce, and it is mixed and bottled – often in an old glass fizzy drink bottle with a hole pierced in the screw-cap – by each fish-and-chip shop to their own secret recipe.

Another common accompaniment is the tomato sauce, similar to Ketchup but sweeter and less stringent. Tartar sauce is also very popular for the fish. Both tomato and tartar sauce are usually sold in small plastic tubs on the shop counter. Slices of lemon are also frequently provided free within the parcel. In the United States many restaurants serve fish and chips with tartar sauce.

To prepare this delicious Fish and chips in an Indianized way, firstly take a plate add lemon juice, salt, red chilli powder and mix well then dip the fish fillets one by one in this mixture on both sides of the fish. To make the batter take a mixing bowl, add all purpose flour (maida), salt, baking powder, beer and mix those the ingredients well without any lumps. Keep it in the fridge for 15 mins. Add yellow food color and mix.

In another plate add cornflour and maida and mix. Dip the marinated fish fillet in this mixture over both the side. To make a mock sauce, add vinegar, chopped onion, cucumber, green chillies and microwave for 1 min. Cool this mixture down and add it to the mayonnaise and mix well. Dip fish in batter and deep fry till golden brown color and crisp. Serve hot with French fries or garlic toast and the mock sauce.

Do view the making of Fish and chips home made recipe at:

http://www.vahrehvah.com/Fish+and+Chips:6389

Fish and Chips


Fish and Chips


4.0 Stars based on
309 Reviews
Author : Admin Published On : Jun 29, 2009
Preparation Time: 7 min Recipe Type :

NonVeg-Main

Cooking Time :
25 min
Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Fish

Description : Seafood with British attitude ,the best fish with tartar sauce

Recipe of Fish and Chips
Ingredient Name Unit Quantity
beer


0


as needed


cornflour


tsp


1/2


cucumber


tbsp


1


Fish


number


1


green chillis


number


3


lemon juice


number


1


Maida


tbsp


1


onions


number


1


red chilli powder


0


as needed


salt


0


as needed


vinegar


tbsp


1



Directions | How to make Fish And Chips
Take  a plate add lemon juice, salt,red chilli powder mix well then dip the fish fille both the side.

Take a bowl add All purpose Flour ie maida, salt, baking powder, beer mix this well, keep it in a fridge for 15min. andd yellow food color

In another plate add cornflour and maida dip the marinated fish both the side.

To make a mock sauce add  vinegar,onion,cucumber, green chillis chopped microwave for 1min cool it down and add it to mayonees mix well.

dip fish in batter and deep fry

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