Mr Falafels British Fish N Chips Food

TRADITIONAL BRITISH FISH AND CHIPS

Steps:

• For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
• Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
• When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
• For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
• For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
• For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
• Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

MR FALAFEL'S BRITISH "FISH N CHIPS"

Steps:

• A couple of hours before you eat (preferably the day before) drain your tofu.
• Then place the block of soya matter between a couple of sheets of paper towels.
• Now place a good size book on top of that.
• What you are doing here is getting the excess moisture out of it so it can soak up the malt vinegar.
• Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge.
• You don't really need to cover the tofu with it, but the more the better.
• Let it marinade for as long as you can, preferably overnight.
• To make the beer better simply mix the equal amounts of flour and beer along with the spices.
• Dump a whole bunch of oil into a deep pan or wok until it is about 2 inches deep and heat it up on a nice hot stove burner.
• Cooks up your chips and place them in a warm oven.
• While it is heating, take the marinated tofu out of the fridge and pat it dry.
• Cut it lengthwise into bars about 2 inches wide.
• When the oil is real hot, dunk the tofu bars into the batter and toss them in the oil one by one.
• Be sure they are thoroughly thoroughly with the batter!
• Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together.
• Fish them out and place them on some more paper towels.
• Place chips and tofu onto a plate and serve right away!