It seems that when one is ill, one loves to play with fire and eat Fish and Chips?
Excerpt from Sunday Times, April 11 2010
Recipe from Brian Cleere, Executive Chef of Grand Hyatt Singapore
Ingredients
BATTER
570ml water
225g plain flour
4 eggs
1 tsp bicarbonate of soda
salt
pepper
a dash of paprika or turmeric powder for coloring (optional)
additional plain flour for dusting
6 fish fillets (cod or haddock), pin bones removed
6 russet potatoes peeled or unpeeled, cut into thick slices for chips
Malt vinegar to serve
METHOD
1. In a large bowl, combine water, flour, eggs, bicarbonate of soda and a dash of salt and pepper. Whisk till you get a smooth, thick batter. You may add some paprika or turmeric powder to color it. The thicker the batter, the crispier the fish will be.
2. On a plate or board, season some plain flour with salt and pepper. You need only enough flour to lightly dust six fish fillets.
3. Lightly coat the fish fillets with the flour mixture
4. Pour enough oil into an electric deep-fryer or a pot for the potatoes and fish fillets to be fully submersed. Heat the oil to 160 deg C.
5. When the oil has reached 160 deg C, add potatoes in small batches, cooking them for about three or four minutes at a go. Do not allow the chips to take any color. They should be soft and floppy.
6. Remove and set aside the partially cooked potatoes and increase the oil temperature to 190 deg C.
7. Working in batches, coat the flour-dusted fillets with the batter, and immediately place the fillets into the hot oil and cook for four to five minutes, until golden. Remove the fish and drain on paper towels.
8. Once the fish fillets have been cooked, re-fry the potato chips in the 190 deg C oil until golden and crispy. Remove from the oil, drain and season with salt and pepper.
9. This dish is traditionally served in a newspaper cone with malt vinegar sprinkled over both the chips and the fish.
Serves six.
Excerpt from Sunday Times, April 11 2010
Recipe from Brian Cleere, Executive Chef of Grand Hyatt Singapore
Ingredients
BATTER
570ml water
225g plain flour
4 eggs
1 tsp bicarbonate of soda
salt
pepper
a dash of paprika or turmeric powder for coloring (optional)
additional plain flour for dusting
6 fish fillets (cod or haddock), pin bones removed
6 russet potatoes peeled or unpeeled, cut into thick slices for chips
Malt vinegar to serve
METHOD
1. In a large bowl, combine water, flour, eggs, bicarbonate of soda and a dash of salt and pepper. Whisk till you get a smooth, thick batter. You may add some paprika or turmeric powder to color it. The thicker the batter, the crispier the fish will be.
2. On a plate or board, season some plain flour with salt and pepper. You need only enough flour to lightly dust six fish fillets.
3. Lightly coat the fish fillets with the flour mixture
4. Pour enough oil into an electric deep-fryer or a pot for the potatoes and fish fillets to be fully submersed. Heat the oil to 160 deg C.
5. When the oil has reached 160 deg C, add potatoes in small batches, cooking them for about three or four minutes at a go. Do not allow the chips to take any color. They should be soft and floppy.
6. Remove and set aside the partially cooked potatoes and increase the oil temperature to 190 deg C.
7. Working in batches, coat the flour-dusted fillets with the batter, and immediately place the fillets into the hot oil and cook for four to five minutes, until golden. Remove the fish and drain on paper towels.
8. Once the fish fillets have been cooked, re-fry the potato chips in the 190 deg C oil until golden and crispy. Remove from the oil, drain and season with salt and pepper.
9. This dish is traditionally served in a newspaper cone with malt vinegar sprinkled over both the chips and the fish.
Serves six.
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