Fish and chips originated in the United Kingdom, is to remove the fish spines and bones of the fish, cut into slices and wrapped in wet dough, and then deep-fried, but also french fries, eaten with different flavors of the sauce, is a very common street food. Here's what I've put together for you on how to make fish and chips, for your reference!
How to make fish and chips
Types of ingredients
In England, Atlantic cod is the most common choice, but other species, especially whitefish, are also common, such as haddock, European plaice, skate, and horse mackerel. Haddock is most common in the north of England and Scotland.
According to a February 3, 2006, report in the British newspaper The Guardian, there are various restrictions on cod fishing due to overfishing and the average size of cod becoming smaller by the day. In the past, a cod could weigh up to 7 pounds, although today it is often difficult to get more than 1? pounds from a single cod.
Ingredients
The choice of ingredients varies from place to place. In England, fish and chips are usually served with salt and balsamic vinegar. The Scots use white vinegar. Canadians like to serve their fries with white vinegar and a squeeze of lemon juice over the fish. The United States usually serves them with balsamic vinegar, but it's not uncommon to see lemon wedges or a white sauce (Tartar sauce, sometimes translated as ? Tartar sauce?) ).
Example: How to make fish and chips for 1 person
Mix 100g plain flour with 100g self-raising flour, add half a teaspoon of salt (5ml), make a small crater and put in the yolk of an egg; add half a pint of milk or stout, a tablespoon of oil (15ml), and a good amount of water, and beat to a creamy batter. Let stand 30 minutes. Beat the two egg whites until foamy and mix into the cream batter.
Wash the fish, cut off the head and tail, remove the bones, pat both sides of the fish with flour, lift the end of the fish and let the whole fish slide into the container of cream batter, taking care to use the edge of the container to remove excess batter when removing.
The oil temperature is 180 degrees Celsius. Gently place the fish in the tank, being careful not to get too close to the fish to prevent splattering, and after 3-4 minutes the fish will rise to the surface, turn it over with a slotted spoon and continue frying for another 3-4 minutes, until golden brown on both sides.
Nutritional value of fish and chips
1. Inorganic salts and vitamins are high. Both saltwater and freshwater fish are rich in sulfur and also contain inorganic salts such as phosphorus, calcium and iron. Fish also contains a large amount of vitamin A, vitamin D, vitamin B1, niacin. These are nutrients that the human body needs.
2. Fish consumption of pregnant women fetal restlessness, gestational edema has a good therapeutic effect;
3. Fish is rich in magnesium, the cardiovascular system has a good protective effect, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases;
4. Fish is rich in vitamin A, iron, calcium, phosphorus, etc., often eat fish and liver, blood, skin hair care The effect of this is that it is not a good idea to eat the fish.
5. Rich in complete protein. Fish contains a large amount of protein, such as yellowtail 17.6%, 18.1%, mackerel 21.4%, silver carp 18.6%, carp 17.3%, crucian carp 13%. The proteins contained in fish are complete proteins, and the amount and ratio of essential amino acids contained in proteins are most suitable for human needs, and easily digested and absorbed by the human body.
6. The fat content is low, and mostly unsaturated fatty acids. The fat content of fish is generally low, most of them are only 1% - 4%, such as yellowtail with 0.8%, scallop with 3.8%, mackerel with 4%, silver carp with 4.3%, carp with 5% crucian carp with 1.1% bighead carp (fathead minnow) only 0.9%, cuttlefish only 0.7%. Fish fat is mostly composed of unsaturated fatty acids, unsaturated fatty acids have a longer carbon chain, has the effect of lowering cholesterol.