Fish and Chips

Fish and Chips @ Whitby

Tempura Batter

Ingredients:

15 oz Flour

7 and ½ Tbsp corn flour

10 tsp baking powder

5 tsp salt

Sesame seeds

Poppy seeds

3 tsp cumin powder

30 fl oz ice cold water

Mix all of the above together and then add the water till quite loose, this works well with a few of the lumps left in it as they explode in the fat and keep this batter even lighter.

The Fish

5 bits of white fish. (the fish we use here won’t matter, haddock, bass, monk, wolf)

These need to be about as long and thick as a standard size middle finger.

The fish will need to be put through seasoned flour before going into the batter.

Dip the floured fish into the batter lightly and then place in the deep fat fryer at 180 ̊c for about 4-5 minutes. Remove from the hot oil with a spider and place on kitchen paper for 30 seconds and serve.

Sweet Chilli Sauce

5 Cloves of Garlic, peeled

2 Large Red Chillies, stems removed

½ inch of Fresh Ginger, peeled and roughly chopped

1/2 inch of Galangal, peeled and roughly chopped

2 Lime Leaves

1 Lemon-Grass; remove the two outside leaves, discard the top third of the stem and finely slice the remainder

½ Cup Fresh Coriander Leaves

1½ Cups Caster Sugar

100ml (5fl oz) Cider Vinegar

50ml (3½fl oz) Asian Fish Sauce

50ml (3½fl oz) Tamari

Put the first seven ingredients of the sweet chilli sauce in a food processor and puree to a coarse paste.  Put the sugar in a saucepan with 4 tablespoons of water and place on a moderate heat, stirring well until the sugar dissolves. When it has, remove the spoon and turn the heat up to full.  Boil for 5-8 minutes and do not stir until it has turned a dark caramel colour (but do not allow it to burn).  Now stir in the paste, bring the sauce back to the boil and add the last three ingredients.  Return to the boil and simmer for 1 minute. 

Leave to cool before eating.

Sweet potato chips

1 large sweet potato

 Peel the sweet potato, then cut into chips, about the size of a standard little finger.

Cook in the deep fryer at 120c until the potato is cooked, just falls off a sharp knife. Remove with a spider and cook on kitchen paper. Once ready for the chips turn deep fryer up to 180 ̊c and fry chips till golden brown, remove with spider onto kitchen paper, serve straight away.

Serving up;

This would be nice in paper if you know what I mean. I have worked in places were we did that and put the sauce’s in a side bowl. If not a nice large white plate chips on the side maybe some summer peas.

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