Does any body know about ENGLISH Fish and Chips??
Fish and Chips Very few people in mainland Britain live more than a few miles from a fish-and-chip shop, therefore very few actually cook this most traditional of British foods! But, for the sake of “tradition,” I include instructions here. 1 large or 2 medium potatoes per person, peeled and cut into half-inch thick fingers (“chips”) white fish fillets** – 1 piece per person 4 oz plain flour pinch of salt 1 egg quarter pint (150 ml) mixed milk and water small amount of flour to coat fish oil or fat to deep-fry Method When the chips are first cut, place in cold water to firm up; heat the fat or oil and, whilst it is heating, drain the chips and dry them as much as possible with a clean tea-towel or kitchen paper. When the fat is hot, lower the chips in CAREFULLY, preferably in a chip basket, and cook until they are just beginning to turn golden. Remove from the pan and drain. Meanwhile, prepare the batter for the fish**: beat together the flour, salt, eggs, milk and water (substituting
