Ingredients

Instructions

Step 1:

  • Wash my hands. to stop any bacteria from spreading in to my food.

    • Step 2:

  • get all ingredients ready too cook. so i can cook.

    • Step 3:

  • preheat the oven to 150c so that the oven is at the correct temputare when i am ready to use it.

    • Step 4:

  • preheat the oil to 120c. so that it is ready for the potatoes to be placed in. Use tempter probe to check oil heat

    • Step 5:

  • 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.

    • Step 6:

  • wash well in cold water and drain to get any access dirt off.

    • Step 7:

  • 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.

    • Step 8:

  • 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.

    • Step 9:

  • increase the heat of the fryer to 180c. ready for the battered fish to be placed. Use temputre probe to cheek tempura

    • Step 10:

  • 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.

    • Step 11:

  • 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.

    • Step 12:

  • season with salt and thickly coat the fish with the batter. so i can then cook it.

    • Step 13:

  • place in the hot fat and cook for 8-10 minutes until golden and crispy so food is ready to be served

    • Step 14:

  • 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

    • Step 15:

  • 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.

    • Step 16:

  • shake off any excess fat then season with salt before serving to give an extra taste

    • Step 17:

  • serve food for examination

    • Step 18:

  • wash up so equipment is ready to use for the next group.
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