It is common sense that breaded and fried food should not predominate in our diet, but it is also true that occasionally feasting on this type of food will not kill us. Of course, this applies to healthy individuals who normally eat and live a balanced life. Given that such food is a favorite everywhere, some very well-known preparation and eating techniques have been developed in the world. He is without a doubt among them fish & chipsa dish you’ve all heard of, and if you’ve visited Great Britain, you’ve probably eaten. Although one might think that it is a simple breaded fish and chips, it is not quite like that and it is worth paying attention to this dish.
Before putting the fish in the hot oil, it is coated in a special dough. As far as fish is concerned, types typical for Britain are used, such as cod or pollack, filleted. It is logical that the skinless fillets are in question, because this is a real street dish that is eaten with the fingers from the skartoc. You, of course, don’t have to and probably won’t use those types of fish because they aren’t available here, but again it doesn’t matter which type of fish you choose.
For this dish, it is good to choose fish with firm white meat without many bones. A logical choice are the species that we normally eat, such as dogs or monkfish. Mol, or hake, is also a good choice because, in addition to meeting the first criteria, it is also easily available. If you want to make a change in this dough, you can even frigate shrimps and prawns. We will not forget frozen fish, which is without a doubt the best choice, at least when it comes to practicality.
Here, finally, let’s say more about that dough. A peculiarity fish & chips is the batter in which the fish is fried and that is what we especially like. It is a very simple mixture of flour and beer, and carbonated water can be used instead of beer. Although many people think that beer and fish are not a good combination, we promise that if you make the dough with quality lager, you will not regret it. And then finish your lunch with a glass of good wine! The taste of beer fits naturally in the combination of fried food and dough, and it is very subtle, so it is not easily noticed. Beer makes the dough loose, that’s why carbonated water is an adequate substitute because with ordinary water the result would be rubbery and sticky.
With this type of dough, it is very important not to develop gluten because it makes it tough, and the dough should be fluffy. Plus, less gluten means a thinner and crispier crust. To achieve a good dough, one trick can help you, which is to replace part of the flour with starch or even rice flour. Namely, these additives will reduce gluten and at the same time give a fine texture. Another thing that is important if you want to avoid a heavy dough full of oil, is to mix the mixture only briefly. Mixing develops gluten, and in this case it doesn’t matter even if you have a lump of flour left, so you don’t have to kill yourself to achieve a perfectly smooth mixture.
Now that you know all the tricks with which you will fry fish perfectly, the question of side dishes remains. If you decide on the classic chips note that this is not what we call french fries. At first it may seem the same thing, but in this case the potatoes are cut thicker, and their texture is different. While the ideal French fries are crispy and golden-yellow in color, chips is softer and creamier even though it is fried. It is also traditionally sprinkled with vinegar, which further softens it. If you still want to maintain a balance of “healthy” and “unhealthy” in your meal, serve fish with seasonal vegetables or a salad.
Fried fish in beer batter
Ingredients
500 g of fish
180 g of lager beer
100 g of plain flour
20 g of starch flour
a teaspoon of salt
a teaspoon of baking powder
oil for frying
Preparation
The quantity refers to cleaned fish.
Mix all the dry ingredients, pour cold beer and make the mixture with a whisk. Do not mix for a long time so that the dough is not tough, and a lump of flour is not a problem. Let the mixture rest in the refrigerator for ten minutes.
Heat the oil. Dry the fish and lightly flour it, then dip it in the mixture and immediately in the oil. Fry until golden and crispy.
