1 / 7

UDA BREAKFAST

UDA BREAKFAST. FISH AND CHIPS. HISTORY.

gstanley
Download Presentation

UDA BREAKFAST

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. UDABREAKFAST FISH AND CHIPS

  2. HISTORY Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, which meant that fresh fish could be rapidly transported to the heavily populated areas.[ Fried fish was probably first introduced into Britain during the Roman period. Battered fish used in fish and chips is not exactly the same as the Spanish-Portuguese dish pescadofrito, which is fish dipped into flour, battered fish is first coated in flour then dipped into a batter consisting of flour mixed with liquid, usually water but sometimes beer. Some newer modifications to the recipe may have cornflour added, and instead of beer sometimes soda water is added.In 1860, the first fish and chip shop was opened in London by Joseph Malin. Fish and chips in Brighton, England Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in England in about the same period: the Oxford English Dictionary notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". The modern fish-and-chip shop ("chippy" or "chipper" in modern English slang) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking fat, heated by a coal fire. The fish-and-chip shop later evolved into a fairly standard format, with the food served, in paper wrappings, to queuing customers, over a counter behind which the fryers are located. During World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.

  3. INGREDIENTS • 500 g fresh cod fillets • 500 grams of yellow potato • 100 grams of white flour • 1 glass of sparkling water • 1 egg yolk • Half a teaspoon baking powder • seed oil • A tablespoon of vinegar

  4. PREPARATION Wash and clean well the cod, cut into fillets and dry them with the utmost care using kitchen paper: peel the potatoes and cut them into slices and let them dry extending them on a cotton cloth. In a bowl mix the flour with a pinch of salt: in a second bowl mix baking powder (of course that for savory preparations like pizza) with a tablespoon of vinegar: Mix and pour the mixture, along a the water and egg yolk, stirring with a whisk. If the mixture becomes too thick, add a tablespoon of sparkling water. Then you start to fry the potatoes in plenty of oil: drain and keep warm in oven. Then dip the cod pieces in the batter: pull them out by helping batter with two forks and dip it in the oil immediately boiling. Paying attention to hot oil sketches, let cook the fish for about 3-4 minutes, turning halfway through cooking to brown properly all over the cod.

  5. HOW TO PREPARE THE PERFECT FRIED POTATOES • Peel the potatoes and cut into sticks and dip them in cold water for an hourso that they lose part of their starch. • Drain, pat dry and fry at 150-160 degrees for 10 minutes. • Drain and raise the temperature to 180 , then rituffatele and fry for another 7-8 minutes , until they are golden brown , almost burnished. • Drain and dry with paper towels , season with salt and pepper and serve with various pickled vegetables such as gherkins and onions , accompanied by ketchup, but it is delicious with a good old barbecue sauce .

  6. TIPS Remember that whenever something immerse in the oil temperature is lowered , accordingly raised slightly the flame or the temperature to return to 180 degrees .

  7. What wine matches well to fish and chips ? For this delicious dish cheap , uncorked a big Trentino sparkling wine as the Fighter Revì cellar, a fruity and fragrant elixir , with fine bubbles and stellar drinkability , it can also degrease the most stubborn fried. If you want to combine a cocktail, Spritz simplicity is what is right for you .

More Related