Fish and Chips || Fish Fry || How to Make Fish
and Chips Recipe with step-by-step photos
Fish and chips are a type of food that originated in the United Kingdom. It is a popular fast food option in various parts of the world. As the name suggests, the dish consists of chips (French fries) and a deep-fried fish fillet. In England and Wales, fish and chip shops and restaurants are widely available.
They are commonly found in British cities, with the first fish and chip shop opening in the East End of London in the late 19th century. Therefore, they are not as traditional as many people believe.
Fried fish is coated in batter, deep-fried, and served with potato chips, often accompanied by various sauces.
A Brief History:
Fish and chips gained popularity when the meal helped feed the masses during the First World War. And since fish and potatoes were two of only a few foods not rationed in WWII,
The traditional dish maintained its status. Today, there are about 11,000 fish and chips shops throughout the UK and Ireland, so finding a chippie (a fish and chip shop) is usually easy. Fish and chip shops are now also around the world, including a few shops in New York City, and are especially popular in coastal regions of Spain.
Everyone has their own preferences, and tastes vary from one part of the country to another. Their cooking method is quite different from ours so here I did some variations and tried to give it to Pakistani taste, which is even acceptable for all they don’t use many spices except black peppercorn, while we people can’t enjoy unless the food is not a bit spicy.
So today I tried to do my best that bring some changes to the recipe I am using Reho Fillet you can use any type of fish that you most like but take care of it Fish should be fresh because stale fish can spoil the real taste of fish I will also tell you in my recipe that how to make crispy frying potato chips, so let’s start step by step with photos...
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Firstly, remove all large potato skins and cut them into ½-inch thick chips in a strip shape, then rinse all potato chips.
In a separate bowl, pour chilled water and salt, mix them together, then soak all potatoes in the water. It helps to get rid of excess starch from potatoes and makes fries crispy. Keep aside
On the other hand, cut the fish fillet into broad strips. Mean that you cut the 1 fish fillet into 2 pieces vertically, transfer it to the large bowl, add wheat flour and 2 tbsp water.
Rub all fish fillets very gently with wheat flour, and leave them for 10 minutes. After 10 minutes, rinse all the fish fillets under running water, then sprinkle turmeric powder and rub them again. Then again, rinse all the fish fillets under the running water
From this method, the smell goes away from the fish
Shift it to another mixing bowl
From this method, the smell goes away from the fish
Shift it to another mixing bowl
Now add spices to the fish, then keep it in the fridge for marination for about 10 minutes. Another medium bowl for making fish batter.
Before making batter, place a wok on the stove, then pour oil and heat it on low-medium flame.
In a bowl, add all dry powder spices, mix them together, whisk the egg separately, and then pour it into the dry mix ingredients, mixing them well with the whisk.
Note: Batter consistency should not be too thick nor too thin. Keep batter back in the fridge
Drain out all potatoes from the water. Blanch potatoes for 10 minutes in the hot boiling water for 10 minutes This helps the potatoes to cook slightly and hastens the process of frying fries.
Drain the potatoes out of the water and pat them dry with a paper towel; excess water prevents crispiness.
Use paper towels to blot away as much water from the outside of the potatoes as you can. Now sprinkle some salt and cornflour into the potatoes, and slide all french fries carefully into the hot oil. Let them fry over medium-hot oil flame for 2 minutes, and drain out from the oil.
Allow them to cool completely before the potatoes.
Note: At this stage, you can freeze them in a ziplock bag, and when you want to fry, just take them out and deep fry them.
In the second fry, fry on high flame till potatoes turn brown and crispy. Once the French fries turn a crispy golden color, drain them from the oil.
Place on a paper kitchen towel to remove excess oil. Crispy French Fries are ready.
In the same wok, pour oil to heat it well. Take 1 fish fillet to coat it with chilled batter and slowly slide it into the hot oil.
Not as hot as frying pakora oil; if the oil is too hot, you will not get a flaky crust of fish.
Not as hot as frying pakora oil; if the oil is too hot, you will not get a flaky crust of fish.
You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot. After some time,e they will float on top during the frying process, turning occasionally for an even a nice golden brown. You can see the nice golden brown color start appearing on top of the fish.
Place on a kitchen towel to absorb excess oil
Now ready to hot serve with French fries and tamarind sauce, the green sauce of your family
Fried fish is coated with batter, deep-fried, and eaten with Potato chips along with sauces...
Ingredients:
- 750g, Fish fillet Reho
- 1 tsp red chili flakes
- 1 tsp black peppercorn, freshly ground
- Salt to taste
- 2 pieces, large lemon, freshly squeezed
- ½ tsp mustard paste
- Oil is required for deep frying
For Fish Rinsing:
- 2 tbsp wheat flour
- 1 tbsp turmeric powder
- water as required
For Batter:
- 1 cup of chilled water
- 200g, all-purpose flour
- 2 tbsp cornflour
- 1 tbsp rice flour
- 1 large egg
For French Fries (chips)
- 350g, large-sized potatoes
- 1 tsp cornflour
- Salt to taste
- 2 cups of chilled water
- Oil is required for deep frying
How to make the Fish and Chips?
- Firstly, remove all large potato skins and cut them into ½-inch thick chips in a strip shape, then rinse all potato chips.
- In a separate bowl,l pour chilled water and salt. Mixix them together, then soak all potatoes in the water.
- This helps to get rid of excess starch from potatoes and makes fries crispy. Keep aside.
- Add mustard paste, lemon juice, and 3 pinches of salt to the fish and mix them well.
- Keep in the fridge for marination for about 10 minutes
- Take another medium bowl for making fish batter
- In a bowl, I add all dry ingredients like all-purpose flour, rice flour, cornflour, ur red chili flakes, saland t, black pepper.
- Mix them together
- Whisk the egg separately and then pour it into the dry mix ingredients,
- Mix them well with the whisk
- Now, pour chilled water little by little as needed
- Note: Batter consistency should not be too thick nor too thin
- Keep the Batter back in the fridge
- Blanch potatoes for 10 minutes in the hot boiling water for 10 minutes
- This helps the potato to cook slightly and hastens the process of frying fries.
- Drain the potatoes and pat them dry with a paper towel
- Excess water prevents crispiness
- Use paper towels to blot away as much water from the outside of the potatoes as you can
- Now sprinkle some salt and cornflour into the potatoes
- Slide all the French fries carefully into the hot oil
- Let them fry over medium-hot oil flame for 2 minutes, and drain out from the oil.
- Allow them to cool completely before the potatoes
- In the second fry, fry on high flame till potatoes turn brown and crispy
- Once the French fries turn to a crispy golden color, drain them from the oil
- Place on a paper kitchen towel to remove excess oil. Crispy French Fries are ready
- In the same wok, pour oil to heat it well
- Now take 1 fish fillet to coat it with chilled batter
- Slowly slide it into the hot oil
- Not as hot as frying pakora oil, if the oil is too hot, you will not get a flaky crust of fish sh.
- You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot.
- After some time, they will float on top during the frying process, turning occasionally for an even, nice golden brown.
- You can see the nice golden brown color starting to appear on top of the fish.
- Place on a kitchen towel to absorb excess oil
- Now ready to hot serve with French fries and tamarind sauce, the green sauce of your family
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