R.O.T.D fish & chips picture slideshow

Wow that looked good.
Felt like I was at a restaurant watching the chef prepare it himself.
The 'Bitter' looks really good as well.
Gotta have a good one with your fish..

I like the initials on your shellin tool ?
What kind of paper towels were those...:thumbsup:
 
Wow that looked good.
thanks!
Felt like I was at a restaurant watching the chef prepare it himself.
The chef prepared it himself but he was home
The 'Bitter' looks really good as well.
Gotta have a good one with your fish..
small brewer in Halifax
http://www.drinkpropeller.ca/

I like the initials on your shellin tool ? (oyster knife0
All my tools are initaled to keep honest cooks honest. :laugh:
What kind of paper towels were those...:thumbsup:bounty

:laugh::beerchug:

cheers
ken
 
Good I am gonna have the wife duplicate it thanks to your excellent slideshow.
I didnt want to get the wrong paper towels. It may not come out right....:beerchug:


Seriously though. I live in South Florida and it is impossible to find a decent seafood restaurant here.
One of the best fish sandwiches I ever had was in Heathrow airport of all places.
Love fish&chips...got any left..???
 
Nice slide show.. tells a good story.:thumbsup:
Double fry the wedgees?
No slaw.... must have an british back ground???

Like the looks of that TARTAR sauce.... gonna try that one.

Had Salmon on the bbq last nite.. With just a touch of jamaica Jerk sauce{couple small cedar bows on adjacant burner}

Thanks for sharing.
 
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Double fry the wedgees?

It's called blanching (french for whitening). All commercial french fries or wedgees are precooked until just done, then cooled, and recooked at a higher temperature. On a thick cut wedgee the temperature of the oil should be low to allow heat to transfer all the way inside with out browning the outside. That's why I took a photo showing the thermometer at 220*f during the blanching and then 375*f or so for the final fry. A regular fry can be blanched at a higher temperature for a shorter time and achieve the same results. or you can blanch by steaming or boiling. For products other than fries, steaming or boiling is more common in a commercial setting.

If you want to go all extreme, after cutting the potatoes, soak them in cold water for an hour or so and then steam them till just done and cool them down in the fridge then fry as you would normally. You want to use a high starch baking potato.

Give it a go. it make a world of difference!

cheers
ken
 
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salmon, flounder and some kind of herring? (not much of a fish guy)
 
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