Home Made Fish And Chips

Easy yo cook and fresh

0 Prep
0 Cook
0 Total
0 Servings

Ingredients

Instructions

STEP 1:

Wash my hands. to stop any bacteria from spreading in to my food.

STEP 2:

get all ingredients ready too cook. so i can cook.

STEP 3:

preheat the oven to 150c so that the oven is at the correct temputare when i am ready to use it.

STEP 4:

potato

preheat the oil to 120c. so that it is ready for the potatoes to be placed in. Use tempter probe to check oil heat

STEP 5:

eel
potato

peel the potatoes and cut into medium size but all at the same size so that they are all cocked at the same time. Use green chopping board.

STEP 6:

wash well in cold water and drain to get any access dirt off.

STEP 7:

potato
rye

put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes so that they are cooked but not over done.

STEP 8:

lift out of the pan and leave to cool slightly on greaseproof paper. so that the access grease drops off and are at eatable temputre.

STEP 9:

rye

increase the heat of the fryer to 180c. ready for the battered fish to be placed. Use temputre probe to cheek tempura

STEP 10:

flour

season the fish and dust lightly with flour; this enables the batter to stick to the fish. to enable the batter to stick to the fish.

STEP 11:

flour
salt

sift the 225g of flour and a pinch of salt into a large bowl and whisk in the 300ml of soda water to give a thick batter so that the batter is ready it be added to the fish.Use scales to weigh out 225g.

STEP 12:

salt

season with salt and thickly coat the fish with the batter. so i can then cook it.

STEP 13:

place in the hot fat and cook for 8-10 minutes until golden and crispy so food is ready to be served

STEP 14:

remove from the pan, drain on a baking sheet lined with greaseproof paper, then keep warm in the oven. so food is ready to be served

STEP 15:

chips
rye

return the chips to the fryer and cook for 2-3 minutes or until golden and crispy to give them the heat ready for eating.

STEP 16:

salt

shake off any excess fat then season with salt before serving to give an extra taste

STEP 17:

serve food for examination

STEP 18:

wash up so equipment is ready to use for the next group.