Hello darlings, it's me again.
And if you haven't already guessed
my accent is not fake.
It's definitely a British accent because I was obviously born in England.
And you maybe thinking...
When the way she's going with this.
Well today I'm making something quintessentially British.
You'll find it in the pubs, you'll find it in the restaurants,
you'll find it in the shops on the streets.
It's Fish and Chips!
Friday is always Fish and Chips day.
But I'm gonna show you how to make my version.
So let's crackle!
So here I have some Potatoes which I was washed,
peeled and chopped into proper chips sizes.
This is not a French fry, this is a British Chip.
It is dried and there is no seasoning on it.
So what I'm gonna do is fry these first.
But I'm only going to gently fry them not colour them.
Just bare with me.
The pan is on, the Oil is hot.
So let just see.
You don't want it too hot.
Just a gentle heat.
So I'll pop these in.
So these Potatoes are on a low to medium.
Remember we're not colouring them yet.
Just gently frying them through.
So these have been frying to about 5-7 mins.
So you can see they haven't got any colour so at this point I'm gonna drain them.
On some Kitchen Roll.
I'm gonna come back to these in a little while.
And now for the fish,
I'm using 4 fillets of nice white meaty fish.
Traditionally back, I'd use Cod or Haddock.
But here I'm using Tilapia.
But you can use snapper...
You can use whatever you like, but it has to be firm, boneless and meaty.
So I'll put this to one side.
Now what I'm gonna do is make the batter.
Plain Flour.
And into that I'm going to add some Bicarb.
I'll season it with some salt.
And a little bit of Pepper.
At this point if you want to add some Chilli Powder,
to spice it up or some Garam Masala, please do so.
And I'm gonna put some Beer in there.
Now traditionally we make a Beer batter.
But if you don't want Beer or do not drink Alcohol
use some Soda Water.
So just let's start pouring this in.
So you want the batter to be a little bit thick but not too runny.
Just that it coats the fish nicely.
And now just I'd like to add a little bit of Lemon juice.
Give that a stir.
Now before I put my fish in,
I'm just going to show you the consistency of this batter.
So really it should coat the back of the spoon like that.
See, beautiful! That's exactly what you're looking for.
Cool!
Alright the batter is done.
I'm gonna put this on one side,
Just a sort of rest for a little while.
Some people say allow it to rest for about an hour-2 hours
but really it doesn't make much difference, I've tried both.
Made the batter, fried it straight away.
Made the batter let it rest,
same results!
FISH!
First of all, I'm gonna dredge it in some Flour,
we'll season it some Salt.
A bit of Pepper.
And now Flour my first fillet.
Dredge it really well in the flour.
Make a bit of a mess but don't worry too much about it.
So make sure that the fillets are covered really well with Flour.
Otherwise the batter won't stick.
I've got these 2.
And now into my batter
Now well when this is happening,
I'll remind, that I have had the Oil on all this time.
And it is on medium to high flame, because you want it to hot.
Now as you pick up the fish.
Drain off any excess batter.
And then put it the Oil laying it away from you.
See how it's puffing up like a little beauty.
That's what you want.
Don't handle it too much because you know it's delicate.
It's becomes nice golden brown.
Well that's one working great I'm gonna get ready
with my next little piece.
So you remember the fish I fried first time,
I'm gonna put those back in the Oil I fried the fish in,
doesn't really matter.
Make sure it's really hot.
It's hot!
You just want to gently fry these.
And this time you want them to take some colour.
See how Crispy they are.
It's all about the rustle
So there you have it guys, traditional British Fish and Chips.
Served with a bit of Salt and Vinegar, need nothing else.
Enjoy while watching.