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Fish and chips

 
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nats



Joined: 12 Jun 2007
Posts: 2374
Location: Swindon but not a Swindonian
PostPosted: Sun Sep 15, 13 2:15 pm    Post subject: Fish and chips  Reply with quote    

Without deep fat fryer. Preferred method? We do have a deep fryer but not enough oil I think and I don't like using it and plan to get rid!

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41968
Location: North Devon
PostPosted: Sun Sep 15, 13 2:17 pm    Post subject: Reply with quote    

Go and buy them. Seriously, it's one of the things that you can't do properly in a domestic kitchen.

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Sun Sep 15, 13 2:29 pm    Post subject: Reply with quote    

Agreed, its that or compromise, use breadcrumbs on your fish and shallow fry or oven bake but you just cant replicate the frying of fish in a small fryer or pan.
At work i have 15 liter fryers and only cook in batches of 3 or 4 because they really need the space to float around in the hot oil to cook properly.

nats



Joined: 12 Jun 2007
Posts: 2374
Location: Swindon but not a Swindonian
PostPosted: Sun Sep 15, 13 2:35 pm    Post subject: Reply with quote    

Son is DEMANDING home made! I offered to buy them! Breadcrumbs then? Shallow fry or bake? Plan to also do roast beetroot ('cos we have lots) and maybe courgette polpettes a la river cottage. And maybe some oven chips. Is that too much for the oven so shallow fry the fish?

cir3ngirl



Joined: 13 Aug 2006
Posts: 4831
Location: Cirencester
PostPosted: Sun Sep 15, 13 2:41 pm    Post subject: Reply with quote    

http://www.bbcgoodfood.com/recipes/2515/chunky-oven-chips I do chips like this

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Sun Sep 15, 13 3:06 pm    Post subject: Reply with quote    

Breadcrumbed and baked is, in my opinoin jist a little bit dry, i would shallow fry and transfer to the oven t finish cookimg or try baking after a spray of frylite or sometjing just to damp down the breadcrumbs.

Boarstall Girl



Joined: 28 Aug 2013
Posts: 75
Location: Ceredigion
PostPosted: Sun Sep 15, 13 7:34 pm    Post subject: Reply with quote    

Chips in an old fashioned pan without basket, in good old dripping, and microwave the fish. Fish retains its moisture and flavour when microwaved, and flash it in the frying pan for a minute to crisp the skin up. Bung it in a newspaper to eat, and very little washing up!

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34918
Location: Devon
PostPosted: Sun Sep 15, 13 7:35 pm    Post subject: Reply with quote    

But what about the batter?

Bodger



Joined: 23 May 2006
Posts: 13510

PostPosted: Tue Sep 17, 13 10:44 am    Post subject: Reply with quote    

I don't think that we've ever had a deep fat fryer, in fact we hardly ever fry a thing, I guess its just a life style choice.

oldish chris



Joined: 14 Jun 2006
Posts: 4148
Location: Comfortably Wet Southport
PostPosted: Tue Sep 17, 13 11:01 am    Post subject: Reply with quote    

Bodger wrote:
I don't think that we've ever had a deep fat fryer, in fact we hardly ever fry a thing, I guess its just a life style choice.
I'm with you on this, when the boys left home we dumped the fryer. The alternatives are "wedges" or shallow fried cold potatoes, which we eat rarely.

Boarstall Girl



Joined: 28 Aug 2013
Posts: 75
Location: Ceredigion
PostPosted: Wed Sep 18, 13 10:03 pm    Post subject: Reply with quote    

There is nothing to replace proper chips, where you end up licking the butter off your arms, after a day of s**t and piglets.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Fri Sep 20, 13 11:39 am    Post subject: Reply with quote    

you could try battered goujons, rather than large fish fillets. It would work better shallow fried or at least 'knee deep' in a frying pan.

It also means you can use cheaper, yet tasty fish, such as whiting, dab, gurnard etc

dpack



Joined: 02 Jul 2005
Posts: 35409
Location: yes
PostPosted: Fri Sep 20, 13 12:22 pm    Post subject: Reply with quote    

the buy them and goujon options are good

re home chips ,double fry ,long time /medium hot to soften take them out heat the oil to very hot and cook en a second time fast to crisp them up

estima ,maris piper and similar spuds work best for chips and parboiled spiced oven chips

re fish deep fried in a small pan /fryer i find "balls" or fingers of about 50 gm fish floured and battered work in batches of 6 or so

thinking about it i usually deep fry oven intended battered fish fingers as they come out less greasy

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