Fish and Chips

Fish and Chips
By George Edward


Hi folks are you still buying frozen oven chips for the family. Why when it is so simple to make your own.


What do we need, well potatoes will come in handy ( ouch that was a smack on the back of the head, off my missus for being sarcastic ) sorry about that OK here we go.


* Heat oven to 200C/fan 180C/gas 6.

* Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, I like mine about as wide as one of my fingers.

* Rinse under the cold tap and pat dry with a tea towel.


* Spread the chips on a large non-stick baking tray and toss with oil and celery salt.

* Lie them flat in a single layer use two trays rather than overcrowd one.

* Roast for 45-50 minutes turning them occasionally.

* When cooked they should be golden brown and crisp with a light fluffy centre.


I know I know salt is bad for you and I totally agree, the thing is you are not going to be eating chips every day. So as they say, a little of what you fancy and all that.


I love fishcakes but I am not really keen on shop bought ones, so have a go at these folks. I am sure you will love them.


There are two schools of thought about whether you should use fresh or tinned fish. Both are equally as good, if you are in a hurry the tinned fish wins by a country mile.

* The best fresh fish for fishcakes are cod, haddock or hake.

* The best tinned fish is Tuna.

* Then you add mashed potato, usually in a proportion of 4 medium-sized potatoes to a large tin of fish.

* Mash tuna or other tinned fish with mashed potato. Mould into round shapes. Grill or bake in the oven, or fry using as little oil as possible.


On the subject of frying, I get a lot of queries about fish. There is nothing difficult about frying fish, and you do not need some of the exotic batter recipes some of the television chefs bang on about folks.


A simple batter mix for you I have always used this one.

3/4 to 1 cup of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 tablespoon of vinegar

3/4 cup water


Mix all of the ingredients together until they are lump free, coat the fish in the mixture, and using very hot oil fry the fish until it is golden brown. Nothing simpler folks, the hotter the oil the better, if it is too cool the fish will be soggy, and soak up the oil.


So go on folks get some fish and chips done for the family, they will love it. I always remember my mothers fish and chips done at home she used to use lard for frying in, not acceptable in our health conscious society now, but my oh my they tasted great folks.


I hope you enjoy some of the recipes I will be coming up with folks, there will not just be budget food in forthcoming articles, I want you to try foods from around the world. written in an easy to understand way, cooking should never be a chore, I want people to get back in the kitchen and find out the pleasures of preparing and cooking a great family meal.






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