Working in small batches, dip the fish into batter and immerse into hot oil.
When the batter is set, turn the pieces of fish over and cook until golden.
Use one pot to fry the chips, then the fish, then the chips again (for that crisp exterior and fluffy interior) to ensure both fish and chips are ready to eat at the same time.
Bahan membuat Fish and chips
- 200 gr of ikan fillet.
- 1 bungkus of tepung bumbu.
- secukupnya of Zoda.
- of Kaldu jamur.
- of Garam.
- of French fries.
- of Minyak goreng.
- of Saus tartar:.
- secukupnya of Mayonese.
- of Bawang bombay iris kotak tipis.
- of Perasan jeruk lemon.
Langkah Membuat Fish and chips
- Marinasi ikan dengan garam dan kaldu jamur.
- Gulingkan di adonan tepung kering.
- Celup kan di adonan tepung basah (tepung bumbu+zoda).
- Goreng ikan sampai matang.
- Goreng french fries sampai matang.
- Saus tartar: masukan mayonese, perasan lemon, dan bawang bombay.
- Tata dalam satu piring dan sajikan.
The dish originated in England and is an example of culinary fusion, as its two main ingredients were introduced by immigrants. Fish and chips is a common take-away food in the United Kingdom and numerous other countries, particularly in English-speaking and Commonwealth nations. Find the best Fish and Chips near you on Yelp - see all Fish and Chips open now and reserve an open table. What we know as fish and chips today originated in England but its origins go back further. Fish that is deep-fried in a crispy batter served with fat golden chips (French fries) on the side is still one of Britain and Ireland's favorite meals.
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