Fish and chips originated in the United Kingdom, is to remove the fish spines and bones of the fish, cut into slices and then wrapped in wet dough, and then deep-fried, but also french fries, eaten with different flavors of the seasoning sauce, is a kind of very common street food. Here is what I have organized for you about the practice of 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 king 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 a cod is often hard pressed to exceed 1? pounds.
Toppings
The choice of toppings 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 top their fries with white vinegar and squeeze 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 (Tartarsauce, sometimes translated as "tartar sauce").
Example: Fish and chips for 1 person
Mix 100 grams of plain flour with 100 grams of self-raising flour, add half a teaspoon of salt (5 milliliters), make a small crater and put in the yolk of an egg; add half a pint of milk or stout, a tablespoon of oil (15 milliliters), 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 creamy batter.
Clean the fish, cut off the head, remove the tail, remove the bones, pat both sides 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 lower the fish into the tank, taking care not to get too close to the oil to prevent splattering. 3-4 minutes later, 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. Consumption of fish on pregnant women fetal restlessness, gestational edema has a very good therapeutic effect;
3. Fish is rich in magnesium, the cardiovascular system has a very 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, and so on, often eat fish and liver, blood, skin, hair The effect is that the fish is not only a good source of food, but also a good source of food.
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 all complete proteins, and the amount and ratio of essential amino acids contained in proteins are most suitable for the human body's needs, and can be easily digested and absorbed by the human body.
6. The fat content is low, and mostly unsaturated fatty acids. Fish fat content is generally low, most 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.
Western English Fish and Chips!
British Fish and Chips recipe ingredients
Longley (balsa fish 2 pcs
80g of flour
Half a bottle of beer
2 spoons of black pepper
Oil in moderation
Salt 2 grams
Green peas 50 grams
McMillan French fries 100 grams
Tomato ketchup 2 spoons
Prepare all the ingredients, lobster thawed, washed with kitchen paper to absorb the water, cut into two sections (you can not cut, the pot is too small to fry I cut into two sections), wipe less than the salt in the fish, the taste of the light can not be smeared. I used McCain's frozen coarsely chopped fries, which are very convenient to fry directly.
Fries I made with an air fryer, direct 200 degrees, 20 minutes, do not have can also be fried directly in the frying pan.
The focus is to mix the batter, to use beer to, and the state is not too thin or too thick (I feel that I am a little thin, I only put salt and black pepper (heavy taste friends can add chili powder or their favorite seasonings
Pour the pot into the appropriate amount of oil, the oil temperature is burned to 8% when the oil is hot, put the dragon fish into the batter, both sides accounted for the batter, and then put it into the frying pan. Fry both sides until golden brown, medium heat or medium-low heat can be, do not rush to turn over, did not fry well turn over easy to break, frying a good special easy to turn over, after frying put out first kitchen paper to absorb the oil.
Water boiling into the green beans, put a small spoon of salt, cook for about 3 minutes, fish out on it.
In the UK, fish and chips are wrapped in paper and served with green beans or mashed green beans, and they have more batter on the fish, which makes them taste extra crispy, and I think the batter is still a bit thin, but it doesn't taste like so much crunchy batter, but it's easier to reduce fat.
This piece of fried fish has more batter, especially delicious, crispy outside and soft inside.
Tips
1, mixing the batter when the beer is best to add slowly, while stirring, do not be too thin. 2, do not be in a hurry to turn over when frying, or easy to break, feel the fire is too big about the paste, you can lower the fire properly.
Fish and chips are made with fish? Do you know how to do it?
Fish and chips are made with fish? Do you know how to make them? We're going to explore this question and hope that this content can help those who need it.
Fish and chips is a kind of western fast food, and because of the practice of easy and delicious, therefore, in the western fast food is a classic, that _ fish and chips specific method is what? Below and I come together to see it!
Must be prepared in advance corresponding to the silver cod fish sticks, or white fish sticks can be, and then also prepared in advance wheat flour and equivalent self-rising flour, at the same time also prepared in advance raw eggs and French fries, seasoning in the key must be salt and oil.
First of all, adjust the home oven to 200 degrees heating for ten minutes, and then put the fries into the home oven set the time for 20 minutes, or 30 minutes, but must pay attention to is that every ten minutes must be carried out on the fries in the home oven rolling, in order to avoid the fries original bottom pan or hand over the fall. If you don't have a home oven, you can use greasy fries. Then pour equal parts of wheat flour and self-rising flour into a bowl, mix and blend and add a good amount of salt, then add the egg yolks.
At the same time, you must add up to 250mL of buttermilk or stout beer, or if you don't have any, you can give the oil and water, and then make a whipped creamy batter by beating. Let the batter rest for 30 minutes and let the excess egg whites foam. Then add it to the whipped cream batter. After hanging the cleaned fish sticks on the whipped cream batter, put them into a cool pan at 180 degrees Celsius and deep fry them until they are in the banner system surface layer, then turn them over and deep fry them for another 3 to 4 minutes until the fish sticks are golden brown on both sides. Finally, according to their own preferences, will be fried fish and chips to carry out the plate, fish and chips are done.
But french fries, as a greasy food group, have a certain amount of damage to the body, so you can not apply too much french fries. Because of the analysis, it is felt that a lot of application of French fries, or long-term application will reduce the memory ability, and it is very easy to cause myocardial infarction, venous thrombosis and other diseases. Although french fries are delicious, it is still important to limit the amount of food you eat.
How to make fish and chips
How to make fish and chips
Peel the potatoes and cut them into long thin strips, soak them in water for about five minutes, then rinse them twice to remove the surface starch. Boil a pot of boiling water, add a small spoon of salt, fries into the pot to cook for about two minutes, remove and dry the water, put into the refrigerator to harden, about two hours, it is recommended that you can deal with the night in advance, as you pick up and fry.
The chilled cod is thawed naturally, skinned and cut into chunks, and marinated for fifteen minutes with a pinch of salt, black pepper and lemon juice.
Low gluten flour, corn starch, baking powder mix well.
Add the cold beer to the powder, and use chopsticks or a hand whisk to make a cross to flip and mix well, remember not to draw a circle to mix clockwise, so as not to make the batter gluten. The consistency of a good batter should be such that when you grab it with your hand, it will flow downward to form an unbroken straight line.
Fifty to sixty percent of the oil temperature, about 160 degrees under the french fries fried two minutes, fishing, deep frying, 170 degrees oil temperature and frying for another minute or so. The specific time according to the french fries thickness size appropriate increase.
Cod pieces evenly coated with batter, 50 percent oil temperature of 150 degrees under the pan frying about two minutes, fishing, deep frying, oil temperature increased to 60 percent of the heat 180 degrees and then fry for about a minute, until golden brown. Specific frying time according to the size of the fish pieces to decide.
Fried fish with tartar sauce and fries with ketchup.