{"id":12943,"date":"2021-04-11T13:28:07","date_gmt":"2021-04-11T13:28:07","guid":{"rendered":"https:\/\/kaptenmat.se\/?p=971"},"modified":"2024-01-23T12:45:06","modified_gmt":"2024-01-23T12:45:06","slug":"fish-and-chips","status":"publish","type":"post","link":"https:\/\/kaptenmat.se\/en\/fish-and-chips\/","title":{"rendered":"Fish and Chips"},"content":{"rendered":"

Easter is over and we can start enjoying spring more and more. In this week's episode, I tackle the British pub classic Fish and Chips. Or yes, it's not just in the pubs that it's served, but for most Brits it's as obvious to eat Fish and Chips as it is to us to eat tacos on Fridays. Below you will find recipes and inspiration pictures, but on Youtube you can see the entire video on how to proceed step-by-step.<\/p>\n\n\n\n

\"Denna
British national dish "Fish and Chips"<\/figcaption><\/figure>\n\n\n\n

Visit your local fish store and either buy a whole cod weighing a few kilos or buy ready-made fillets.<\/p>\n\n\n\n

\"Denna
A freshly caught cod or other white fish is the basis of a successful dinner. Mine weighed 3.9kg<\/figcaption><\/figure>\n\n\n\n

You whisk the batter together with wheat flour, baking powder, curry, salt and a couple of deciliters of cheap beer. Then add two beaten egg whites.<\/p>\n\n\n\n

\"Denna
Frying batter sounds more advanced than it is.<\/figcaption><\/figure>\n\n\n\n

You simply whip up the mayonnaise from scratch and then add curry and Boston cucumber. Voil\u00e1 and you have the world's best remoulade sauce.<\/p>\n\n\n\n

\"Denna
Mayonnaise, curry and Boston cucumber make the perfect Remoulade sauce<\/figcaption><\/figure>\n\n\n\n

Pea stew is as important as the fish if you ask an Englishman in the pub... Mash cooked peas and mix with finely chopped shallots, olive oil, freshly squeezed lemon, a little flake salt and black pepper.<\/p>\n\n\n\n

\"Denna
Pea stew with mint is a taste sensation<\/figcaption><\/figure>\n\n\n\n

Homemade fries that you have cut into sticks and pre-cooked for 5 minutes are NEVER wrong. Fry to perfect crunchiness.<\/p>\n\n\n\n

\"Denna
Own fries in a frying pan \u2764\ufe0f<\/figcaption><\/figure>\n\n\n\n
\"Denna
Fry the fish at 180 degrees for a few minutes until golden brown<\/figcaption><\/figure>\n\n\n\n

For Fish and Chips, a cool, strong, dark, fruity and slightly sweeter beer feels like an obvious choice.<\/p>\n\n\n\n

\"Denna
A cellar selection of pub beer is as obvious an accessory as fries<\/figcaption><\/figure>\n\n\n\n

When should you cook your Fish and Chips? By the weekend maybe...<\/p>\n\n\n\n

\"Denna
Squeeze lemon over and enjoy your meal.<\/figcaption><\/figure>\n\n\n\n

Prescription<\/strong><\/p>\n\n\n\n

The fish<\/p>\n\n\n\n

  • Cod or other white fish (or anything as long as it is FRESH)<\/li><\/ul>\n\n\n\n

    Frying batter<\/p>\n\n\n\n

    • 2 dl wheat flour<\/li>
    • 1.5 tsp baking powder<\/li>
    • 0.5 tsp salt<\/li>
    • 0.5 tsp curry<\/li>
    • 2 dl beer (a cheap bootleg beer works fine)<\/li>
    • 1-2 beaten egg whites<\/li><\/ul>\n\n\n\n

      Mayonnaise and Remoulade sauce<\/p>\n\n\n\n

      • 2 egg yolks<\/li>
      • 1 tsp Dijon mustard<\/li>
      • 2 tsp white wine vinegar<\/li>
      • 2.5 dl rapeseed oil<\/li>
      • 1 tsp salt<\/li>
      • 0.5 krm black pepper<\/li>
      • a few splashes of Tabasco<\/li>
      • 1 teaspoon curry<\/li>
      • a generous tablespoon of Boston cucumber<\/li><\/ul>\n\n\n\n

        Pea stump<\/p>\n\n\n\n

        • 250 grams of cooked green peas<\/li>
        • 10 fresh mint leaves<\/li>
        • 1 finely chopped shallot<\/li>
        • barely half a squeezed lemon<\/li>
        • 2 tbsp olive oil<\/li>
        • 0.5 tsp salt<\/li>
        • 1 cr black pepper<\/li><\/ul>","protected":false},"excerpt":{"rendered":"

          Easter is over and we can start enjoying spring more and more. In this week's episode, I tackle the British pub classic Fish and Chips. Or yes, it is not only served in the pubs, but for most Brits it is as obvious to eat Fish and Chips as it is to [\u2026]<\/p>","protected":false},"author":1,"featured_media":13708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[963,956],"tags":[],"class_list":["post-12943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk","category-huvudratt"],"acf":[],"yoast_head":"\nFish and Chips - Kaptenmat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaptenmat.se\/en\/fish-and-chips\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fish and Chips - Kaptenmat\" \/>\n<meta property=\"og:description\" content=\"P\u00e5sken \u00e4r f\u00f6rbi och vi kan b\u00f6rja njuta mer och mer av v\u00e5ren. I veckans avsnitt ger jag mig p\u00e5 den brittiska pubklassikern Fish and Chips. 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