Fish & Chips with Fresh Tartar Sauce
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Thanks for the recipe, I think I will pick up some COD for tomorrow nights supper.
Date: 2022-09-30
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Comments and reviews: 6
Peter
The guy made the biggest mistake in cooking! You're supposed to bring the temperature of the oil up to Frying temperature 375 and test it and then start putting your potatoes and which will start cooking, the same goes when you're cooking lobster or king crab or whatever the water has to be at boiling temperature before the seafood is put in it as well! And as always when you take your fries out make sure you season the fries because the seasoning will stick to the fries with what little oil is left! Of course the thicker the fries the more cooking time it's going to require, also the cook should be wearing some gloves since he's handling fish? You need to start practicing some kitchen safety! Also wearing gloves you wouldn't be having an issue with possibly burning your fingers?
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The guy made the biggest mistake in cooking! You're supposed to bring the temperature of the oil up to Frying temperature 375 and test it and then start putting your potatoes and which will start cooking, the same goes when you're cooking lobster or king crab or whatever the water has to be at boiling temperature before the seafood is put in it as well! And as always when you take your fries out make sure you season the fries because the seasoning will stick to the fries with what little oil is left! Of course the thicker the fries the more cooking time it's going to require, also the cook should be wearing some gloves since he's handling fish? You need to start practicing some kitchen safety! Also wearing gloves you wouldn't be having an issue with possibly burning your fingers?
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Moe
I grew up in Milwaukee Wisconsin, home of the Friday Fish Fry. I moved away many years ago and have looking for something that would remind of the fish from home. This looks spot on! The fish looked cooked to perfection with the crusty exterior & the light, flaky fish. Extra tarter & malt vinegar for me. Maybe some coleslaw & rye bread. Yum, more recipes from this gentleman please.
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I grew up in Milwaukee Wisconsin, home of the Friday Fish Fry. I moved away many years ago and have looking for something that would remind of the fish from home. This looks spot on! The fish looked cooked to perfection with the crusty exterior & the light, flaky fish. Extra tarter & malt vinegar for me. Maybe some coleslaw & rye bread. Yum, more recipes from this gentleman please.
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Martin
You can't even say it's anything like British fish and chips unless you have mushy peas with it as well, although we will also have Tartar sauce if it's a sit-down meal and not from a chippy. Good mushy peas is an artform in itself, and many places do mess that part up.
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You can't even say it's anything like British fish and chips unless you have mushy peas with it as well, although we will also have Tartar sauce if it's a sit-down meal and not from a chippy. Good mushy peas is an artform in itself, and many places do mess that part up.
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Christian
I never can get the batter right for the fish.
There's not a Chippy anywhere near where I live in coastal south Texas so whenever I'm in the UK I'll eat as much fish and chips for lunch that I can get before whoever I'm there with won't let me have any more.
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I never can get the batter right for the fish.
There's not a Chippy anywhere near where I live in coastal south Texas so whenever I'm in the UK I'll eat as much fish and chips for lunch that I can get before whoever I'm there with won't let me have any more.
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Nirmal
That crust is amazing. I've seen other fish and chips crust that looks like a glassy, smooth surface. I know that's more usual but I love this incredibly craggy, wispy crust
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That crust is amazing. I've seen other fish and chips crust that looks like a glassy, smooth surface. I know that's more usual but I love this incredibly craggy, wispy crust
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R0FLC4T5
Please please please bring them back for more. What a great personality AND teacher. I'd have them on my line in a seafood and steak joint any day!
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Please please please bring them back for more. What a great personality AND teacher. I'd have them on my line in a seafood and steak joint any day!
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