|Fish and Chips|
Fish and Chip Shops or Chippies as the are called locally in Scotland are 10 a penny, with way more than one in every city, town and village. Especially fishing villages where fresh fish is just the best. I have great memories, going with Mr TT in the car for a run to a nearby village and sitting in the car eating Fish and Chips on our laps looking over the sea.
Fish and Chip shops are usually a place where you would takeaway the food, where you go in and order from the counter, and have your Fish and Chips wrapped in paper. Back in the day, Fish and Chips were wrapped in newspaper, these days you will more likely get your fish and chips in white and brown paper and possibly on a paper tray too.
Fish "n" Chips.
Definitely a very famous dish in Britain
In Scotland they tend to use haddock
In England its more likely to be cod
For this Fish and Chips dish, I used Cod as it was readily available here in Texas
You will need
1lb/16oz Skinless Haddock or Cod
150g/6oz All Purpose (Plain) Flour
15g/halfoz Baking Powder
Pinch of Salt
Chips (Fries to my USA friends)
4 Medium Potatoes
a glug of Olive Oil
Coarse Ground Pepper
Coarse Sea Salt
- Set Fryer oil to 325 F for the fish
- Pre-heat oven to 450F/230C for chips
- Mix well, then pour out onto a baking tray, Bake for 20 minutes, until golden
- Fry without a basket (food will stick to basket) for 8-10 minutes per piece, until golden and crispy
- Once ready, lay on paper towel to drain
Serve the British way with Malt Vinegar and Salt.
You can also add lemon slices and/or Tartar sauce
Typically, good old British Fish and Chips are also served with Mushy Peas (large marrow fat peas cooked until softened and mushy) Oh I feel another recipe coming on, Mushy peas, and I have a great mushy pea story from my childhood for you
Meanwhile, enjoy some Fish and Chips
That's what we are having for dinner tonight
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