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Thursday, February 22, 2024

Fish & Chips

Fish & Chips

Do you love fish and chips? Well, it’s a healthy food choice, one which you can enjoy anywhere and anytime. Join me as we prepare the best fish and chips you have ever tasted.

Prep Time: 15 mins.

Cook Time: 20 mins.

Total Time: 35 mins.

Servings: 4 People

Ingredients

  • 1 cup all-purpose flour
  • flavorless oil for frying (vegetable oil)
  • Salt to taste
  • 3 large potatoes (peeled)
  • 1 cup ice water
  • 1 ½ lb. salmon Cut into 8-pieces 

Instructions

For the Fries

  1. Warm the pan to around 135 degrees Celsius and add enough oil to cover what you want to fry – about 3 inches.
  2. Prepare the potatoes by chopping them into uniform pieces, ideally wedges about half an inch thick.
  3. Fry for ten minutes, then drain on a paper towel until they are tender but not browned.
  4. Make sure there is enough oil left in the pan to continue cooking. 
  5. Turn the heat up to high and fry for 5 minutes, or until the food is brown and crunchy. 
  6. When they’re done draining on a paper towel, sprinkle with salt, and set aside.

For the Fish

  1. Check to see that there is still enough oil in the pan so that it is at least three inches deep. Bring the temperature up to roughly 135 degrees.
  2. You need to peel the fish.
  3. Use a fork to blend 1 cup of icy water with 1 cup of all-purpose flour.
  4. Drop the fish pieces in the mixture and then put them into the heated oil in small batches. 
  5. Allow the batter to become a pale golden color by cooking for two minutes per side.
  6. Drain the oil by putting them on a paper towel.
  7. If any batter floats to the surface, scoop it off and cook the rest as usual.
  8. Garnish with ketchup and serve.

Nigerian Spring Rolls

Have you ever eaten spring rolls at a party or at those special stands across Lagos and Nigeria? Well, it’s easy to prepare, and we will be taking you through the steps you need to know. Let’s go.

Prep Time: 15 mins.

Cook Time: 20 mins.

Total Time: 35 mins.

Servings: 50 People

Ingredients

  • ½ medium onion
  • One clove garlic 
  • 2 tbsp oil
  • One medium carrot
  • ½ small cabbage
  • One tsp black pepper
  • One tsp cayenne pepper
  • Oil 
  • 25 spring roll sheets 
  • 2 tsp soy sauce
  • One tsp salt
  • One lb Ground turkey
  • One tbsp all-purpose flour
  • One tbsp water

Instructions

  1. To prepare the filling for the spring rolls, heat the oil in your pan over medium heat and sauté the onions until transparent, about 2 minutes.
  2. Sauté for a further 2 minutes after adding the chopped garlic.
  3. Place the ground turkey in the pan and increase the heat to high. So long as the meat is still pink, you should continue to sauté it, stirring it frequently, until it reaches the desired doneness.
  4. Add the soy, salt, black pepper, and cayenne pepper once the meat is browned. Sauté for an additional three minutes with the heat turned down to medium.
  5. Return the heat to high, and stir-fry the carrots and cabbage (shredded) for another 5 minutes. To prevent the food in the skillet from burning, make sure to stir it frequently. If there are any symptoms of burning, reduce the heat to medium.
  6. It’s expected that after 6 minutes, the cabbage and carrots will have shrunk. Remove the filling for the spring rolls from the heat and set them aside to cool.
  7. Make a thick flour paste by combining 1 tbsp flour with 1 tbsp water just before constructing the spring rolls.
  8. After the filling has cooled fully, fill the spring roll wrappers using one tablespoon of filling per sheet and fold them using the flour paste.
  9. Keep the prepared spring rolls covered with plastic wrap until you’re ready to fry them. If they won’t be used right away, you can freeze them on a tray and then store them in a zipper bag or container after they’re solid.
  10. Prepare a frying pan with oil at 350 F for frying the spring rolls. Turn the spring rolls over halfway through the seven minutes of frying time to ensure even browning.
  11. As soon as the spring rolls have turned a golden color, remove them from the oil, drain them, and set them aside to cool for at least four minutes before serving.
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