Home Made Fish And Chips

Easy yo cook and fresh

Ingredients

• Fish:
• one medium sized fish.
• 225g/8oz self-raising flour, plus extra for dusting
• salt and freshly ground black pepper
• for the chips:
• 4-6 large floury potatoes.

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.