![]() ![]() Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas. ![]() However, fried fish and chips had existed separately for at least 50 years prior to this, so the possibility that they had been combined at an earlier time cannot be ruled out. ![]() The earliest known shops were opened in London during the 1860s by Eastern European Jewish immigrant Joseph Malin, and by John Lees in Mossley, Lancashire. The location of the first fish and chip shop is unclear. Charles Dickens mentions "fried fish warehouses" in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for "fried fish, Jewish fashion", which is dipped in a batter mix of flour and water before frying. Fish fried for Shabbat for dinner on Friday evenings could be eaten cold the following afternoon for shalosh seudot, palatable this way as liquid vegetable oil was used rather than a hard fat, such as butter. They prepared fried fish in a manner similar to pescado frito, which is coated in flour then fried in oil. The British tradition of eating fish battered and fried in oil was introduced to the country by Spanish and Portuguese Jewish immigrants, who spent time in the Netherlands before settling in the UK as early as the 16th century. Shake off any excess fat and season with salt before serving with the crispy fish.Main article: English cuisine Fish and chips, served in a paper wrapper ( greaseproof paper inner and ordinary paper outer), as a "takeaway" Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Season with salt and thickly coat 2 of the fillets with the batter. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. Season the fish and dust lightly with flour this enables the batter to stick to the fish. Increase the heat of the fryer to 180C/350F. Lift out of the pan and leave to cool slightly on greaseproof paper. Check they're cooked by piercing with a small, sharp knife. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Wash well in cold water, drain and pat dry with a clean tea towel. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.įor the chips, peel the potatoes and cut into whatever size you prefer. ![]()
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