Post by SeaDragon on Dec 3, 2017 21:34:55 GMT 10
Fish and Chips
Recipe from The Cook and The Chef (ABC TV), Wednesday, 7 June 2006: Season 1 Episode 18
Ingredients:
400g Gummy Shark fillet
500g Kennebec or Colabaine potatoes
280mls beer
280g 00 Moretti flour or strong Bakers flour
5g Fleur de Sel or other good quality sea salt
30 ml good white wine vinegar or white balsamic
2 litres vegetable oil for frying
Method:
Pour the beer into a big mixing bowl and allow to go flat.
Make the batter well in advance by raining flour into the flat beer whisking as you go, until custard consistency (slightly thick, do not over whisk batter it will become tough and do not add salt as it will sog the final batter).
Set aside for a day for best result but 2 hours of resting will relax the gluten.
Peel and slice the potato into thick fingers. As you cut them pop them straight into a high sided pot with 2 litres of vegetable oil.
Put the pot of oil with chips in on a low to medium flame. When the oil reaches 100°C, water will evaporate from the chips and bubble the oil. This is the ideal temperature.
After 10 minutes or so the potatoes will be JUST cooked but not soft to the point of breaking up. Carefully remove from oil and spread out on tray with tea towel to drain oil. Refrigerate the chips until could (1 hour).
Increase the temp of the oil to 180°C and re-fry the chips till golden and crisp, remove and set aside on paper towel.
Place fish fillets in batter (it may need more beer now to thin to coating consistency as it thickens during resting).
Remove fillets from batter and tap off excess and fry 180°C until fish cooked through (around 5 minutes). Remove from oil and drain on paper towel.
Salt the fish and chips and serve with a shooter of vinegar and extra sea salt on the side.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 7 June 2006: Season 1 Episode 18
Ingredients:
400g Gummy Shark fillet
500g Kennebec or Colabaine potatoes
280mls beer
280g 00 Moretti flour or strong Bakers flour
5g Fleur de Sel or other good quality sea salt
30 ml good white wine vinegar or white balsamic
2 litres vegetable oil for frying
Method:
Pour the beer into a big mixing bowl and allow to go flat.
Make the batter well in advance by raining flour into the flat beer whisking as you go, until custard consistency (slightly thick, do not over whisk batter it will become tough and do not add salt as it will sog the final batter).
Set aside for a day for best result but 2 hours of resting will relax the gluten.
Peel and slice the potato into thick fingers. As you cut them pop them straight into a high sided pot with 2 litres of vegetable oil.
Put the pot of oil with chips in on a low to medium flame. When the oil reaches 100°C, water will evaporate from the chips and bubble the oil. This is the ideal temperature.
After 10 minutes or so the potatoes will be JUST cooked but not soft to the point of breaking up. Carefully remove from oil and spread out on tray with tea towel to drain oil. Refrigerate the chips until could (1 hour).
Increase the temp of the oil to 180°C and re-fry the chips till golden and crisp, remove and set aside on paper towel.
Place fish fillets in batter (it may need more beer now to thin to coating consistency as it thickens during resting).
Remove fillets from batter and tap off excess and fry 180°C until fish cooked through (around 5 minutes). Remove from oil and drain on paper towel.
Salt the fish and chips and serve with a shooter of vinegar and extra sea salt on the side.