Fish ‘n’ Chips originates from Britain . John Lees, who introduced us with fish ‘n’ chips, started selling fish ‘n’ chips on a wooden hut at Mosley market in industrial Lancashire in 1863. However, some believe that a Jewish immigrant, named Joesph Malin was actually the one to open a fish ‘n’ chips shop first, around 1860 in East London. Proud to say I am living near London and having British fish ‘n’ chips. At my work place I cook fish ‘n’ chips every Friday with pollack fish. So I wanted to share this recipe with you.
Ingredients:
Pollack fish fillets, 5
Plain flour, 250g
Malt vinegar, 12 ml
Baking powder, 12g
Cooking salt, to taste
Black pepper, to taste
Ground turmeric, 0.5g
Lemon zest
Cornflour, 1tbsp
Water, 300 ml
oil for fry
Step-by-step recipe :
Sieve together the flour and baking powder.
Add vinegar and turmeric powder.
Add season, black paper, salt, and lemon zest.
Add all ingredients and mixed properly
Mix all ingredients properly.
Add water into flour to make a smooth batter.
Leave to stand for 30 minutes before use.
Put the fryer on . Heat the oil on a medium heat.
Batter, plain flour and pollack fish.
Arrange three trays for fry the batter pollack.
One is for batter, one is for plain flour and another one is for pollack fish fillets.
Dip the fish fillet in to the plain flour
First dip the fillet in to the plain flour, then dip into the batter.
Dip into the batter
Then fry into the deep fryer until colour comes golden .
check the core temperature, it must be up to 75C.
Deep fry.Core temperature up to 75C.
Serving suggestions :
Serve hot and fresh with chips, mushy peas, lemon and tarter sauce.
Important tips:
Use beer instead of water to give the batter a better flavour .
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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Spice Aromas by Manisha 
Yummy 😋
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Thank you
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Beautiful. Manisha was waiting to make it.
Thanks. Best wishes.
Vibha
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Thank you🙏Vibhaji
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