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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

Help me make Fish & Chips

yeah the key to amazing chips is to double fry.. or even triple cook, cut into your chips, par boil for say 5-10 mins, not so they go to mush, then into the fryer on a medium heat, when yellow in colour and slightly firm take them out and put em in the fridge to cool, then half hour later turn the oil up to bout 230 and burn the fuckers, produces crispy beasts with the insides like mash!

Edit: thought i would end this godawful fish n chip based pun run, tis cringiing :P
 
I visited the chippy last night, glad I have a good one so close :) def +1 on double frying and malt vinegar. Mushy peas are pretty important too.

Maybe a pickled egg?

ps hahaha :D
 
tambourine-man said:
First fry should be to primarily soften them (sacrifice one or two by squeezing them to check - obviously, not with your bare hands) and also put some light colour on them.
Leave to cool.
Then hit them with a second fry to crisp them up and darken the colour.
You should also try to keep the thickness of the chips consistent, so that they cook though equally. Lengthways cutting with 15mm thickness sounds about right. You will encounter a lot of wastage, but they're only potatoes. And yes, peeling them is essential. Maris Piper or King Edwards usually work.
Oil should be veg/sunflower oil.
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A couple of years ago i decided i wanted to learn to cook fish and chips properly, and after a lot of trial and error ended up doing it pretty much exactly as described above.

With double frying the chips - i used 10 to 15 mins each time leaving at least 30 mins in between. An oil thermometer is useful but failing that i used to flick tiny amounts of water off my wet hands into the oil to check to see if it was above 100 degrees C or not. If it hisses it's above 100 degrees C. If you get too much water into hot oil the water instantly boils throwing dangerously hot oil all over you and the flame on the cooker, so be careful.

Cooking the fish is a bit easier - just follow the recipe for the batter and cooking times / temperatures. To get wet batter to stick to the fish you need the fish to be dry, so if the fish is wet roll it in dry flour first. I wouldn't bother with beer batter the first time - it's just more to go wrong without garanteeing a better result.

Finally i'd advise you to practise before cooking the meal for your family. It's unlikely to turn out great on the first attempt (unless you are a much better cook than myself)

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips

http://www.independent.co.uk/life-style/food-and-drink/features/how-to-cook-the-perfect-chips-1607050.html
 
breakcorefiend said:
Edit: thought i would end this godawful fish n chip based pun run, tis cringiing :P
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If Tommyboy wants to perfect the best of British cuisine then he should at least be exposed to the best of British humour. :D

I'm just annoyed that I couldn't think of an original pun myself before the puns finished.
 
Yeah i tried :(

Tommyboy, the answer is to visit Britain clearly :D
 
Beef dripping is what all good chippies use to fry with, if you don't mind stinking your house up.
 
SamhainGrim said:
If Tommyboy wants to perfect the best of British cuisine then he should at least be exposed to the best of British humour. :D

I'm just annoyed that I couldn't think of an original pun myself before the puns finished.
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Thank cod for that eh, woulda needed a battering if another one was mentioned
 
I quite like this type of presentation - a newspaper cone.

NSFW:
IMG_1331+blog.jpg


this looks good :D

DSCF1809.JPG


Think we're going to have to have fish & chips for tea now!

Take a pic and post it for us of your finished culinary Brit masterpiece classic please.
 
Yeah I make fish and chips at home, i love me deep fat fryer, but more often that not I'll send me wife to the chippy for chips, while I cook the fish...

IF I make chips, I don't double fry, but parboil, then high temp fry...make usre to dry them after you've parboiled them, often finish off the drying by tossing them in seasoned flour before adding to the fryer....makes a mess of the oil though, so need to clean the ol after, but very well worth it.

Malt vinegar a must. Red wine vinegar WILL NOT DO :D

Fish,get the best freshest, thickest fillet you can, skin it, flour, batter ( I agree beer batter is a novelty and a waste of beer, and, as already said, not even always better, often worse), and fry.......

Best fish, yeah, cod, pollack, haddock, whiting(only the loin fillet from a 3lb +fish), a good bass fillet will deep fry well...

A lot of people think its a waste doing fish like bass in deep fat, but realy the fish just steams inside the bater as long as the batter is god consistency it seals the fish and steams it fast....

Plaice, and small whiting is better in breadcrumbs, cook much quicker, flour, egg, then breabcrums, very hot fat.

Home made tartare sauce is a fucking braeeze and a necessity, and especially easy if you cheat and use bought mayo...choped capers, chopped gherkins, chopped hardboiled egg, lemon juice, slat, pepper, lots of chopped parsley, bind together with your mayo, fucking lovely dolloped on.
 
You need to have bread and butter, mushy peas, a pickled egg and a cup of tea to complete the experience. Remember that you want chips, not fries, they aren't meant to be dry and crispy, they should be soft and form a single continuous mass of salty, vinegary goodness. I agree that malt vinegar is the way to go.
 
I have never heard of using beef dripping for anything but making gravy with roast beef. I have vegetable and canola oil on hand.

The good thing is that my family has no expectations since there are no chippys here to compare it to.

Double frying the 'chips' seems to be the way to go, so I'll do that.

I fully intend on serving it on newspaper, and I will post pics.

I might look into these mushy peas that you speak of.

red wine vinegar
 
Vader said:
You need to have bread and butter, mushy peas, a pickled egg and a cup of tea to complete the experience. Remember that you want chips, not fries, they aren't meant to be dry and crispy, they should be soft and form a single continuous mass of salty, vinegary goodness. I agree that malt vinegar is the way to go.
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the ones that have been sat in the warming tray for about an hour after they were fried are optimum :D
 
I fully intend on serving it on newspaper, and I will post pics.
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In fish and chip shops they wrap the fish and chips in grease proof paper first then wrap it in newspaper. That stops the ink seeping into the fish and chips.

In terms of the oil you use - sunflower oil will work fine and beef drippings are the better traditional method - although i've heard peanut oil is good (also expensive) option.
 
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