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.
- 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.
- 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.
- First dip the fillet in to the plain flour, then dip into the batter.
- Then fry into the deep fryer until colour comes golden .
- check the core temperature, it must be 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 .
You can use any types of fish fillet.
Preparation time:
15 minutes
cooking time:
15 —20minutes.
I Hope you will enjoy battered pollack …
Spice Aromas by Manisha 