fish fingers

TAS說在學校有吃FISH FINGERS我想自己做給她吃看看

誰知做完之後他說麵皮不一樣

原來在學要是用麵包屑做的

不過這款簡單又好吃

只是做油炸很浪費油又不健康

所以沒有炸薯條

應該有一陣子不會再做了

這款是英式的FISH & CHIPS

我沒有啤酒所以用ROOT BEER取代

 一樣好吃ㄟ!!

TARTAR SAUCE也是自己做的

 美乃滋 5 大匙

醃黃瓜 1 條切碎末

美式芥茉醬1 大匙

蜂蜜 1 大匙

這樣就OK了阿

Ingredients:

• For the Fish
• 55g/ 2oz plain flour/ all purpose flour
• 55g/ 2oz cornflour/corn starch
• Sea salt and pepper
• 1 tsp baking powder
• 75ml/1/3 cup dark beer
• 75ml/1/3 cup sparkling water
• 4 200g/7 oz thick white fish fillets preferably sustainable cod, pollock or haddock 
• For the Chips
• 1kg/21b potatoes, peeled
• 1 litre Vegetable oil, lard or dripping to cook

Preparation:

• 
  
• In a large roomy bowl mix together the all but 2 tbsp of the flour, cornflour and baking powder. Season lightly with a tiny pinch of salt and pepper.
• Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
• Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
• Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed
• Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
• Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain. Keep to one side.
• Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
• Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
• Heat the oil to 200°C then cook the chips until golden and crisp about 5 Serve immediately with the hot fish accompanied by your favourite condiment. Debate always rages over what to serve. See what other readers suggest I like a little salt and a dollop of Mushy Peas

下面是FISH & CHIP的LINK