Published Tuesday, 18 June, 2013 by Donald Miller
Wash my hands. to stop any bacteria from spreading in to my food.
get all ingredients ready too cook. so i can cook.
preheat the oven to 150c so that the oven is at the correct temputare when i am ready to use it.
preheat the oil to 120c. so that it is ready for the potatoes to be placed in. Use tempter probe to check oil heat
peel the potatoes and cut into medium size but all at the same size so that they are all cocked at the same time. Use green chopping board.
wash well in cold water and drain to get any access dirt off.
put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes so that they are cooked but not over done.
lift out of the pan and leave to cool slightly on greaseproof paper. so that the access grease drops off and are at eatable temputre.
increase the heat of the fryer to 180c. ready for the battered fish to be placed. Use temputre probe to cheek tempura
season the fish and dust lightly with flour; this enables the batter to stick to the fish. to enable the batter to stick to the fish.
sift the 225g of flour and a pinch of salt into a large bowl and whisk in the 300ml of soda water to give a thick batter so that the batter is ready it be added to the fish.Use scales to weigh out 225g.
season with salt and thickly coat the fish with the batter. so i can then cook it.
place in the hot fat and cook for 8-10 minutes until golden and crispy so food is ready to be served
remove from the pan, drain on a baking sheet lined with greaseproof paper, then keep warm in the oven. so food is ready to be served
return the chips to the fryer and cook for 2-3 minutes or until golden and crispy to give them the heat ready for eating.
shake off any excess fat then season with salt before serving to give an extra taste
serve food for examination
wash up so equipment is ready to use for the next group.