The battered fish with chips and salad had always been a tongue-tickling affair. Did you know how fish first came to be battered?
History:
The history of battered fish with chips and salad is as appetizing as the food itself. Fish and chips had become a stock meal amid the working class in England during the latter half of the 19th century. Fried fish had first entered England by the grace of the Spanish Jews, and was considered the perfect prototype for the fish component of the dish. Originally, the Spanish Jews, clustering in England would have fried fish by coating it in flour. Battered fish, according to the traditional recipe which has been carried forward till date, is primarily coated in flour. Then it is dipped into a batter of flour mixed with liquid. The first fish and chip shop was opened in 1980 in London by Joseph Malin.
The fish-and-chip shop as we know it in the present day and age had originated in the UK, although joints vending fried food ordinarily transpired throughout Europe. The early fish-and-chip outlets had just the basic amenities. Usually, these comprised chiefly of a huge cauldron of fat, heated by that of a coal fire. The fish-and-chip places had later advanced into a fairly customary layout, where the food was served, wrapped in papers to queuing customers. During the World War II fish and chips had remained as one of those foods in the UK that was not subjected to rationing.
Health facts:
Let’s be honest from the start. Battered fish and chips and salad isn’t the dish you’d be looking for if you want to cut down on calories. Neither does the vegetable oil and potatoes that goes in the chips’ preparation contain any appealing nutrition benefit. But what about the sodium-rich white fish fillets?
That’s where this dish scores its goal.
The vantage point of the dish lies in the fish fillets.
Fish is the best source of omega-3 fatty acids.
The goodness of salad as a side dish adds to the nutrition parameters.
High in protein.
Ingredients and preparation:
Preparation time: 1 hour
Cooking time: 50 minutes
Level of cooking: Easy
Serves: 4
Ingredients (For fish and chips)
Potatoes- 4 large, cut into wedges
Olive oil- 2tbsp
Self-rising flour- 1 ½ cup
Egg- 1, lightly whisked
Beer- 1 ½ cup, chilled
Black Pepper, freshly ground
Salt
Vegetable oil
White fish fillets- 8
Sea-salt flakes
Lemon Wedges
For Salad:
Baby salad leaves- 100 g
Cherry tomatoes-250 g, halved
Lebanese cucumbers- 2, diced
Green Onions- 2, sliced thinly
To make chips:
Preheat oven. Baking tray to be lined with non-stick baking paper.
Place potato on the baking tray.
Sprinkle with olive oil.
Cook in oven until golden brown. (40 minutes)
To make batter:
Pour flour in bowl.
Add egg, mix well.
Whisk in beer gradually. Make the batter smooth.
Add salt and pepper for seasoning.
Cover, keep in fridge for 30 mins
To fry the fish:
Add vegetable oil to saucepan (layer of oil should be 8cm thick).
Heat the oil well. Dip 2 white fish fillet (one by one) into the batter. Drain off the excess.
Deep-fry until golden brown (3-4 mins). Transfer it to a plat. Wrap with paper towel.
Repeat procedure to make 3 more batches. Re-heat oil between batches.
To make salad:
Place baby salad leaves, onions, cucumbers and tomatoes in a bowl. Toss to combine.
Top it with salad dressing. Mix well. Serve alongside the fish and chips.
Nutritional info:
Calorie – 730
Fat-33g
Carb- 64g
Protein- 44g
Sodium- 1980 mg
