This dish can be considered English and Australian National dish. The last time in Western Australia, Point Sampson Moby's Kitchen served the best fish and chips I ever tasted, somehow they added vinegar with it. Guess this must be the proper way of having fish and chips.
Anyway, I did a simple version from fish fillet available here.
- Potato sliced
- Fish Fillet (Sea Bream seasoned with salt and black pepper)
- Oil
Batter Ingredient
There are many version of making the batter, some add milk or beer. This simple version just add water and if you prefer you can add a little vinegar with the batter mix.
- 2 Tbps Flour
- 1 tsp Baking Soda
- Water
To make the batter, mixed all the batter ingredient with water. Whisk till you get a slightly thick constancy mix.
Cooking Method
- Heat pan with oil about 1 cm high. I prefer to use a flat pan so that less oil is used
- Test the heat of oil by placing a slice of potato, if it sizzle the oil is ready
- Fry the potatoes first till golden brown and season with salt
- Coat the fillet with the batter and allow the remain batter to drip off
- Placed fillet in pan and fry till golden brown on each side
- drain off excess oil with kitchen paper
- Add any vegetable or salad to your preference
- Served with Lemon and Tatar sauce. We used creamy Caesar Salad sauce
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