ncage1974
Senior Cook
Ok i am going to try my hand this weekend to try to make authentic fish and chips again. I tried it long time ago but it it didn't turn out very well. Id like some pointers, especially from our UK members, on what makes a good authentic fish and chips. I just watched throwdown on food network and i watched very closely at the guy that bobby was competing against. Unfortunatly they only posted Bobby's recipe and not this guys. Bobby's recipe doesn't look all that great. Some things i picked up from the show is that you don't want you batter to be to thick (since i don't have the feel of this its hard for me to determine). This guy also used "Seltzer water" which i don't if its that easy to find or not. Anyways anything in general you can point out would be appreciated but here are my questions ive came up with:
Fish
1) What temperature do you want to use? Do you want to change the temperature when your frying the fish or do you keep it constant?
2) I know batter is key to fish and chips. You want to taste the fish and want a light and crispy batter. It looks like this guy just used Wheat Flour, Seltzer water, and a little red food coloring. Is wheat flour traditional? Ive seen a lot of recipes use rice flour. What is a good way for a beginner to know what consistency the batter should be?
3) Is seltzer water traditional? If i can't find it is there anything i could replace it with? How about a beer batter?
Fries
How big would you say to cut the fries. All of them seem to use the double fry method which ive used more than once and the fries were not as crispy as i expected
I will be getting Malt Vinegar, Make Tarter sauce and probably use a lemon (even though i know its not authentic but i love lemon on fish)
So any other tips or a very good recipe would also be appreciated.
thanks,
ncage
Fish
1) What temperature do you want to use? Do you want to change the temperature when your frying the fish or do you keep it constant?
2) I know batter is key to fish and chips. You want to taste the fish and want a light and crispy batter. It looks like this guy just used Wheat Flour, Seltzer water, and a little red food coloring. Is wheat flour traditional? Ive seen a lot of recipes use rice flour. What is a good way for a beginner to know what consistency the batter should be?
3) Is seltzer water traditional? If i can't find it is there anything i could replace it with? How about a beer batter?
Fries
How big would you say to cut the fries. All of them seem to use the double fry method which ive used more than once and the fries were not as crispy as i expected
I will be getting Malt Vinegar, Make Tarter sauce and probably use a lemon (even though i know its not authentic but i love lemon on fish)
So any other tips or a very good recipe would also be appreciated.
thanks,
ncage