How to fry fish and chips?

Fish and chips originated in England. Boneless fish slices, wrapped in wet dough, and then fried. There are also French fries with different sauces. It is a very common street snack. The following is what I have compiled for you about fish and chips for your reference!

How to fry fish and chips?

Material type

Atlantic cod is the most common choice in England, but other fish, especially white fish, are also common choices, such as haddock, flounder, sole and mackerel. Haddock is most common in northern England and Scotland.

According to the Guardian on February 3, 2006, due to overfishing, the average size of cod is getting smaller and smaller, so there are various restrictions on fishing cod. In the past, a cod could weigh 7 pounds, but now it is usually difficult for a cod to exceed 1.5 pounds.

condiments

People in different places choose different ingredients. In Britain, fish and chips are usually served with salt and balsamic vinegar. Scots use white vinegar. Canadians like to pour French fries with white vinegar and squeeze lemon juice on fish. The United States usually serves balsamic vinegar, but we often see lemon petals or a white sauce (tartar sauce, sometimes translated as? Hehe, juice? )。

Example: 1 person's fish and chips.

Mix100g ordinary flour with100g spontaneous flour, add half a teaspoon of salt (5 ml), dig a small pit and add an egg yolk; Add half a pint of milk or dark beer, one tablespoon of oil (15 ml) and appropriate amount of water, and beat into a cream batter. Let stand for 30 minutes. Beat the two egg whites until they foam, then add the batter.

Wash the fish, remove the head, tail and bone, pat the powder on both sides, lift one end of the fish to slide the whole fish into the batter container, and pay attention to remove the excess batter with the edge of the container when taking it out.

The oil temperature is 180℃. Gently put the fish into the oil tank, and be careful not to get close to it to avoid oil leakage. After 3-4 minutes, the fish will float to the surface, turn over with a colander and fry for 3-4 minutes until both sides are golden.

Nutritional value of fish and chips

1. The content of inorganic salts and vitamins is high. Marine fish and freshwater fish are rich in sulfur and also contain inorganic salts such as phosphorus, calcium and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B 1 and nicotinic acid. These are all nutrients that the human body needs.

2. Eating fish has a good effect on fetal movement and pregnancy edema of pregnant women;

3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish often has the effects of nourishing liver blood, skin and hair.

5. Rich in whole protein. Fish contains a lot of protein, such as yellow croaker 17.6%, hairtail 18. 1%, mackerel 2 1.4%, silver carp 18.6% and carp/kloc-. Protein contained in fish is completely protein, and the quantity and proportion of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by human body.

6. Low fat content, mostly unsaturated fatty acids. The fat content of fish is generally low, and most of them are only 1%-4%, such as yellow croaker 0.8%, hairtail 3.8%, mackerel 4%, silver carp 4.3%, carp 5%, crucian carp 1. 1% (bighead carp Fish fat is mostly composed of unsaturated fatty acids, which have long carbon chains and can lower cholesterol.