If you really want to eat authentic fish and chips, you should travel to England. Simply because it's a classic English food, more specifically from the United Kingdom. The meaning of fish and chips is not complicated, simply “fish and chips“.
They eat it in huge quantities, and everywhere you go there is hardly a street where you can't get it at least once. It's so common that it's eaten on the street, in restaurants and is also a favourite at home. As a result, there are so many different recipes for fish and chips. They are as varied in their preparation as stuffed cabbage is in our country. There are many customs in different houses. But the most important thing is that fish, not chips, is the most common roast fish, but a battered fish, and fries should be added.
The fish and chips should definitely be made from sea fish. Traditionally made from cod and tuna are made. The good news is that it's already readily available here at home.
Why tuna is healthy
Like marine fish in general are extremely healthy! The nutrients in tuna have immune-boosting effects, help red blood cell production and lower blood pressure. They help to keep cholesterol levels stable, and for those on a diet, they are highly recommended! Consumption of tuna can reduce the risk of cardiovascular problems, which in today's world is almost a widespread disease.
A tuna also contains a lot of omega-3 fatty acids! It can lower cholesterol levels, so it protects the arteries from stress and damage - which is one of the underlying causes of heart disease and circulatory problems. Omega-3 fatty acids also keep other organs healthy. It is good for the eyes, slows down the ageing process and can also protect against diabetes.
It contains a lot of protein and has a good effect on the body's growth, muscles and general metabolism. It is an excellent source of vitamin C, and is high in zinc and manganese, so it has important antioxidant effects. Very rich in vitamin B12!
The secret to good fish and chips
Good fish and chips need a suitably crispy skin. The traditional recipe is made with ice water, but it is typically made with beer batter in most places. So one of the most important factors is the preparation of the batter for the batter. It is important that only flour, eggs and water (beer) are used. In some cases, English fish bakers also add a little vinegar to the batter to make the mixture light. Under no circumstances should you use molasses! Nowadays, of course, other ingredients are also used, such as cornflour or rice flour, but it is more a matter of habit. The point is to create a light coating on the surface of the fish. You have to make sure that the batter is evenly spread over the fish, not too much, because it will be thicker, and not too little, because it will easily fall out.
Good advice: If you are making the pasta with beer, always add it gradually to the pasta mixture while stirring continuously, say with a whisk, as it is important to get a lump-free paste! When it is ready, it is not bad to let it rest for 10-15 minutes in the fridge.
Good advice: The basic rule of thumb for making breadcrumbs is a ratio of 2 units of flour to 3 units of water or beer.
The next important point is the baking process itself. Under no circumstances should the fish be overcooked for a long time, as the skin protects the fish and prevents it from losing its nutrients and texture. Generally 170-190 degrees is recommended. The fish should only be heated until the skin itself is golden brown. This means that it takes about 3-5 minutes to cook! This will ensure that the fish is cooked properly, the flesh remains crumbly (not rubbery) and retains its liquids, so it will be just as juicy as it needs to be.
The potato
It can only be French fries! The size is a little larger than what we are used to in this country, more like an American style potato. It means thicker larger pieces. This can be made at home although it is quite labour intensive to cut to the right size, but you can basically buy ready made fish and chip sized potatoes cut specifically to the classic size, even quick frozen.
Good advice: Once the potatoes have been baked and drained of oil, you can increase their crispiness by putting them in a preheated oven at 140-150 degrees for a few minutes!
How to serve
You could say either way, but it's not fish and chips. If we go back to the original solution, it's on newsprint. Of course, this method is no longer used! The serving also depends on where you eat it, street food vendors, restaurants or perhaps at home. Usually the fish itself is served on a plastic plate or a simple white porcelain plate. And the potatoes are put in small cup-shaped dishes, or even several. This is also served in cups, along with various sauces and dipping sauces.
Sauces are an important accompaniment to fish and chips, essential when serving! In the UK, traditionally salted with vinegar, you can add a little minty creamy green pepper puree but a must-have accompaniment is remoulade sauce.
Author: Tamás Budafoki
