Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Fish Batter Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Thursday 18 September 2014

Fish Batter Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Fish Batter Recipe Biography

Source:- Google.com.pk

Fish and chips just like the take away makes it. This is a light and crunchy beer batter good for any white fish. Kingklip is my favorite. The Crispy beer batter is what makes fish and chip shops famous, so here you go, try this crisp

Fish and chips is still Britain’s favourite take-away, cod in batter and crispy but slightly soggy chips wrapped in paper with a tang of malt vinegar beating off the rival burgers, curries and Chinese takeaways hands down. Even small town has a fish and chip shop and you are bound to have your own favourite chippie, so why bother to cook fish and chips at home?

Cooking your own fish and chips certainly isn’t a fast food option, but it does mean you can use a lighter batter, choose your own fresh fish from a guaranteed sustainable source and feed a family more cheaply than buying from a takeaway.

Use a floury potato variety, such as Maris Piper or King Edwards for your chips rather than a waxy one. You can cook them as oven chips rather than deep-frying them if you want to reduce the amount of fat you are using, but don’t expect them to be the same as deep-fried chips.

Recipe for Fish and Chips

Ingredients:

For the fish
4 pieces of skinless haddock, hake or cod fillet (about 650g / 1 ½ lb)
50g / 2oz self-raising flour
50 g / 2 oz cornflour
1 egg white
125 ml sparkling water, ice-cold
600ml sunflower oil for frying (or the amount recommended for your deep-fryer)
1 lemon cut in wedges to serve

Recipe for the chips:

800g / 2lbs floury potatoes, e.g. Maris Piper or King Edwards

Peel the potatoes and cut them into fairly thick chips. Rinse them under the cold tap then drain. Bring a large pan of salted water to the boil then add the chips. Simmer gently until they are just cooked through but not broken up. Carefully remove the chips with a slotted spoon and drain on a wire rack. When cooled put them in the fridge to help dry them out some more.

If you are using one deep fat fryer or pan of oil you should preheat the oven, so that you can keep the fried chips hot while you are cooking the fish.

Heat the oil to 190C/375F to cook the chips. Put the chips in and cook for 10 minutes or so until golden brown. Drain the chips and put on a layer of kitchen paper into the preheated oven while you cook the fish.

Pat the fish fillets dry with kitchen paper. Dust with about 1 tablespoon of flour and shake off the excess. Bring the oil back up to 200C/400F.

Mix the flour and cornflour with a pinch of salt and pepper.

Whisk the egg white with a balloon whisk until frothy and full of bubbles but not stiff. Put the sparkling water onto the flour and mix briefly while whisking, but don’t worry about lumps. Add the egg white and whisk just enough to mix. You want to keep as many bubbles as you can for a light batter.

Dip two pieces of fish in the batter so they are coated, (or all the pieces if your fryer or pan is large enough to fit them all without being crowded) let the excess drip off and lower into the hot oil. Cook for about 5 or 6 minutes, turning half way, until the batter is crisp and golden. Remove with a slotted spoon, drain on kitchen paper and keep warm in the oven while you repeat the process with the other two pieces of fish.

Serve with chips and a wedge of lemon.

Fish Batter Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos