Great fish & chips, tasty but cheap.
Fish and Chips
(serves 2)
Main ingredients
– Fish (saba is good) (In Japanese:鯖, さば, orサバ)
* Note: it is far better to get boneless saba, just look for a label with 骨なし on it.
I just look out for the
骨
kanji.
– Potatoes
– Mix veg
Prepare fish
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly
– this is VERY important, it stops the batter sliding off when fried!
Leave the fish fillets in the flour whilst you make the batter.
Prepare batter
85g plain flour
4g bicarbonate of soda
bottle/canbeer
Splash of malt vineagar
salt
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl.
Add the beer gradually, stop when you have a thick coating type of batter.
– It should not be to thin – it needs to stick to the fish a little like soft plaster.
Whisk thoroughly until it is smooth and there are no lumps.
Add a splash of malt vinegar if desired. Mix thoroughly again.
Adjust deep fat fryer to fish frying temperature of 160°C or more – listen to the sound of the cooking, if there is not enough action or too much – adjust temperature accordingly.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated.
Place into hot fat immediately, but gently with grips.
As soon as it has crisped up and set, turn over and add your other fillets one at a time
Use extra batter to patch missing places early.
Cook – about 6 to 10 minutes depending on the thickness until golden brown.
note: Cook chips hotter at 190c