English fish and chips 英國美食-炸魚和薯條

English fish and chips (英式炸魚和薯條)

Fish and Chips is a takeaway food which consists of battered fish and deep-fried chips, sometimes accompanied by mushy peas and tartar sauce.

For 4 People

Prepare Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

¶ Potatoes: 500g (French fries to garnish)

¶ Plain Flour: 300g (2 cup)

¶ Beer: 355 ml(1 bottle of beer)

¶ Water: 120cc (1/2 cup)

¶ Yeast: 2 tsp

¶ Salt: 2 tsp

¶ White Fish Filets: 4 large size(such as Trout, cod, haddock or other white fish)

¶ Vegetable oil: 1500cc (to fried fish and chips)

Utensils:

¶ Saucepan: 1

¶ Bowls: 2

¶ Whish: 1

¶ Slotted spoon: 1

¶ Large fork: 1

¶ Tray: 1

¶ Some of kitchen towel

Preparation:

Step1	Peheat the oil, add all oil into pan, turn to medium heat, let heat until hot enough for frying, fry Chips 150℃(3 minutes) and 180℃(8~10 minutes), remove from oil and drain the chips on paper towels.
Step2	Make the batter, add the flour, beer, water, yeast, and salt until well combined, leave for 1 hour in warm spot.
Step3	Immerse fish in batter and give than coat, drop the fish fillet into the hot oil (200℃) around 3 minutes and deep fry until golden brown. Remove from oil, and drain the fillets on paper towels.
Step4	Serve, goes well with chips or French fries, season with salt and pepper and serve immediately.

PS: Prepare the fish, pat dry with paper towel, this helps to fry better as excess water makes it less crispy, run fingers along surface to check for bones. Batter and fry, check temperature of oil, drop some batter into oil, if fries immediately without burning, temperature is correct, then dip fillet into batter and coat completely, place fillet into hot oil, take care not to burn yourself in this process, only fry one fillet at a time, otherwise temperature would drop or the fish might stick together. Turn the fish, let fish fry from 3 minutes depending on its size, flip at least once to ensure it cooks evenly, remove when light golden brown, transfer to tray with kitchen paper, repeat with remaining fillet.

塔塔醬：美乃滋(1杯)、檸檬(1/2顆，擠檸檬汁)、甜酸黃瓜(1大條，剁碎)、洋蔥(1小顆，剁碎)、酸豆(2大匙，擰乾)、醃製小洋蔥(2大匙(罐裝，剁碎和擰乾，Option)