Fish And Chips Recipe
Fish and chips is the most famous dish of British cuisine. For those who don't know, fish and chips, as the name suggests, consists of fish and chips. Unlike normal fish dishes, fish and chips are fried after the fish is dipped in tempura dough. On the other hand, french fries (I don't know how many places do this today) are first parboiled and then fried twice. They become crispier this way.
Which Fish Is Used For Fish And Chips?
First, let's get into the details of the fish. Generally, cod fish is used in making fish and chips. The second most used fish type is haddock. Of course, there are many types of fish used apart from these two. The important thing is that the fish has white meat and the meat is separated into pieces. Based on this feature, I skipped bacalao which I'm not a fan of and haddock (eglefino in Spanish), which I have never seen before in fish stalls in Spanish, and used merluza (hake in English) with the same features.
I tried fish and chips for the first time at home this year. I've made tempura with many different vegetables before. I even shared the eggplant tempura recipe, which is one of them, this summer. There are many different recipes for tempura dough. A mixture of flour, starch, beer and mineral water is generally used for fish and chips. I updated the recipe according to Turkish taste and prepared it only with mineral water. If you want to use beer, you can use 1/2 cup of beer+1/4 cup of mineral water.
I had no doubt that tempura is not a difficult method, but of course, the same method can yield different results with different ingredients. I still had some reservations about it, to be honest. But it wasn't as I feared. As with vegetables, they browned in a very short time, and since the coating completely prevented air intake, the fish remained under cooked like as it is in a pressure cooker. French fries take longer to prepare than fish, and frankly, it's more tedious.
On this occasion, let's move on to the french fries part. French fries are prepared as in the frozen french fries recipe I shared before. After the potatoes are peeled and cut, they are half boiled (parboiled) and drained. Then, pre-cooking is done in hot oil. At this stage, the potatoes are not completely fried. It is sufficient for them to change colour slightly or just to crust over. After the fish is fried, the potatoes are taken back into the oil and fried once more. At this stage, the potatoes are expected to completely change color and become crispy. It takes effort, but it delivers what is expected. You can serve fish and chips with tarator sauce or ranch sauce.
Enjoy the recipe...
- 4 pieces of skinless white-meat fish fillet,
- 3 potatoes,
- 1/2 cup of flour,
- 1/2 cup of cornstarch,
- 3/4 cup mineral water,
- 1/2 teaspoon of baking powder,
- Black pepper,
- Sunflower oil for frying.
- Peel the potatoes and chop them for french fries,
- Take the chopped potatoes in a pot and add enough water to cover them,
- Cook on high heat until they soften slightly (2-3 minutes after it starts to boil) and strain,
- Dry the potatoes well and leave until they cool,
- Meanwhile, take the flour, cornstarch, baking powder, salt and pepper in a bowl and mix,
- Add the mineral water little by little and whisk until you get a smooth consistency and keep it aside,
- After the potatoes have cooled, heat plenty of oil in a deep sauce pan,
- Add the potatoes and fry them until they turn color and drain them and take into a strainer,
- Dry the fish slices well with a paper towel,
- Dip the slices in sauce one by one, fry them on both sides in hot oil,
- Drain them and take into a strainer,
- Take the potatoes back into the hot oil and fry them until they turn light brown in color and drain them and take into a strainer,
- Sprinkle salt on them and mix by shaking,
- Serve hot.
Enjoy your meal...