![]() ![]() Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips. While the chips are frying, transfer the fish from the kitchen paper to a baking tray.When the chips are nice and dry, fry in the oil that the fish were cooked in at 180☌/350☏ until golden and crisp.Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry. ![]() Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. ![]() it should stick to whatever you're coating).
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