English Chefs Food
ENGLISH-STYLE FISH AND CHIPS
Steps:
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
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- The Humble Pie. Encasing meat in pastry has its origins in Ancient Egypt. A recipe for chicken pie was carved into a tablet there over 4,000 years ago.
- Cornish Pasty. A circle of pastry folded over a filling of beef, potato, onion, and swede with the edges crimped into a thick crust. As meat became more expensive, more vegetables were added.
- Beef Wellington. We love wrapping things in pastry, even the most expensive of beef cuts. A fillet of beef, brushed with mustard, wrapped in a layer of blitzed mushrooms, parma ham, and puff pastry – succulent, melt in the mouth, and oh so tasty.
- Suet. Not a dish, an ingredient – the ingredient for the famous English pudding. Suet is made from the fat around the kidneys and other organs (usually beef).
- The Balti. Curry has been a favorite in the land for many years, since way back in the 19 century, at least; spices have been a key part of English cooking since the Crusades of the 11 century.
- The Full English. This is a breakfast of centuries-old tradition, a true English affair. The basics are bacon, egg, sausage, mushrooms, tomato, black pudding, and fried bread.
- Fish & Chips. Go anywhere in the world and ask what is British food and they will tell you fish and chips. The Brits may have laid claim to the dish, but it’s as much an immigrant as the people who brought it to the country.
- The Sunday Roast. This is as English as they come – a plate of roast meat (any meat, beef, pork, lamb, or chicken), vegetables, and Yorkshire pudding topped with gravy made from the juices in the roasting pan, or, god forbid, gravy granules.
- Lancashire Hotpot. This staple of 19 century Lancashire cotton workers has become a nationwide favorite. Chunks of lamb, sliced onions and carrots in stock, flour, and Worcestershire sauce, all topped with sliced potatoes and left to baked for a couple of hours.
- Scouse. Just south of Lancashire is Liverpool. And while the dialect here, Scouse, shares little in common with its neighbors, its famous regional dish uses much the same ingredients as the hotpot.
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