Fish and chips are a popular takeaway food, particularly on Friday and Saturday evenings. I know a lot of people go to their local 'chippy' (fish and chip shop) and take them home wrapped up in paper.
The problem with doing this, is that by the time you get them home, the steam trapped inside the paper has done a splendid job of making the fish batter and chips soggy. Then to top it all they are lukewarm!
Do you put the fish and chip paper onto a plate and eat them with your fingers, or do you tip them out of the paper onto a plate and eat them with a knife and fork? Either way, I'll pass on that one thank you.
There's a time and place to eat fish and chips from the 'chippy', and that time for me, is either walking along the seafront, taking in the sea air, or sitting on the wall looking out to sea. The chips at the bottom of the paper are going slightly soggy from the wonderful, golden, crispy fish lying on top of the chips (mine have got salt and vinegar on!). This is my idea of fish and chip heaven.
Occasionally I make battered fish, chips and mushy peas (the recipe for the mushy peas belongs to Nigella Lawson and I have posted this below). Oh! and don't forget to serve them with good pickled onions and white bread and butter.
BATTER
This batter is wonderfully crisp and golden.
Makes enough batter mixture to coat four average size pieces of fish.
6 oz self-raising flour, ½ teaspoon baking powder and ½ teaspoon salt.
(For a very crispy batter you can add 3 teaspoons of malt vinegar to the batter).
1. Put the flour, baking powder and salt into a bowl and pour in enough water to make a thick gloopy batter. Leave for 1 hour to rest.
2. Dry the fish well. Coat with seasoned flour. Dip into the gloopy batter.
3. Heat a deep fat fryer to 180°c and cook the fish on both sides until golden brown.
I always acknowledge the source of my recipes, but in this instance, I don't have a reference. The recipe came from a television programme, more years ago than I care to remember!
The problem with doing this, is that by the time you get them home, the steam trapped inside the paper has done a splendid job of making the fish batter and chips soggy. Then to top it all they are lukewarm!
Do you put the fish and chip paper onto a plate and eat them with your fingers, or do you tip them out of the paper onto a plate and eat them with a knife and fork? Either way, I'll pass on that one thank you.
There's a time and place to eat fish and chips from the 'chippy', and that time for me, is either walking along the seafront, taking in the sea air, or sitting on the wall looking out to sea. The chips at the bottom of the paper are going slightly soggy from the wonderful, golden, crispy fish lying on top of the chips (mine have got salt and vinegar on!). This is my idea of fish and chip heaven.
Occasionally I make battered fish, chips and mushy peas (the recipe for the mushy peas belongs to Nigella Lawson and I have posted this below). Oh! and don't forget to serve them with good pickled onions and white bread and butter.
BATTER
This batter is wonderfully crisp and golden.
Makes enough batter mixture to coat four average size pieces of fish.
6 oz self-raising flour, ½ teaspoon baking powder and ½ teaspoon salt.
(For a very crispy batter you can add 3 teaspoons of malt vinegar to the batter).
1. Put the flour, baking powder and salt into a bowl and pour in enough water to make a thick gloopy batter. Leave for 1 hour to rest.
2. Dry the fish well. Coat with seasoned flour. Dip into the gloopy batter.
3. Heat a deep fat fryer to 180°c and cook the fish on both sides until golden brown.
I always acknowledge the source of my recipes, but in this instance, I don't have a reference. The recipe came from a television programme, more years ago than I care to remember!
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