Fish and Chips

fishandchips

One advice I give myself is to not watch cooking shows at night, and yet I do. This causes me to crave that particular food I’m watching. For instance, the other night I decided to watch Raymond Blanc’s Kitchen Secrets and instantly wanted a slice of French silk pie; last night while watching Testing the Menu on Netflix, I craved some fish and chips.

When it comes to these deep-fried, battered fish fillet and what Americans call “fries”, we mostly associate fish and chips with British food. In actuality, it was created by the Jews as a meal that can still be enjoyed during Shabbat, the Jewish Sabbath. It’s even believed that the first British fish and chips shop was opened in the mid-1800s by a Jewish immigrant.

Fish and chips can be found at any American restaurant today, served mostly as an entree; however I find it a waste of money to eat-out, when I can make this meal myself for a much cheaper price. I can also make the batter any way I like.

To make my version of Fish and Chips, here’s what you will need:

Recipe: (Servings: 2)

  1. 2 fillets of fish (I like cod, halibut, and tilapia)
  2. 2 potatoes
  3. ¼ c. flour
  4. 1 egg
  5. 1 c. breadcrumbs
  6. Salt & black pepper
  7. Frying oil
  8. Parsley (optional)

Start with cutting the potatoes into one-centimeter thick slices, using a crinkle-cut knife if you have one. Then par-boil them for about 15 minutes, or until slightly tender in the middle. Afterwards, drain on paper towels and set aside to fry later.

Cut the fish fillets into bite size pieces. Then set-up your stations: pour the flour into a dish, beat the egg in another, and add the breadcrumbs to its own dish. Season the flour and breadcrumbs with salt and black pepper.

Take one piece of fillet and coat it in the flour, add to the egg, and lastly cover in the breadcrumbs. Then fry the in oil until golden-brown and bubbles lessen around the fillets. Drain on paper towels.

After all the fish has been fried, turn the oil heat up to high and fry the potatoes. Once the potatoes form a hard, crispy skin, remove from the oil and drain on paper towels. Sprinkle on some parsley, if you like.

Allow to cool slightly and enjoy as a snack or meal^-^

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