Sodastream Fish n’ Chips – Bubbly Good!

Aussie, Aussie Aussie… Oi, Oi, Oi!
Sure we smother our toast in black gunk, known affectionately as Vegemite, but with a glowing restaurant scene and chefs that work with some of the best produce in the world  – Australian’s know good tucker.
Australians have a tough time claiming many foods
Apparently, we didn’t create the deliciously sweet Pavlova
Many may argue that we were not the first to put baked beans with eggs
But when it comes to fish and chips – you can’t beat serving up fresh seafood from the clean waters of Australia, finding a spot in a sandy white beach and indulging in yet another Australian import.
To celebrate Australia Day (26th January), many may choose to light up their Barbie and chuck a shrimp on it – cause that’s what we do. But for those who want a break from the heat of the grill, try your hand at my famous Fish n’ Chips!
Fountain Jet - Seltzer Starter Kit
The batter is light – almost tempura like, yet it still has that characteristic thick-ish batter that is mandatory for REAL fish and chips straight out of your local chippery joint.
I’m sharing yet another recipe from my new book, My Little SoHo Kitchen (Marshall Cavendish Publishers).
Rather than wasting a good can of beer in the batter, I’ve opted for my new toy, Soda Stream to take the lead here.
The glorious bubbles create a light texture when fried in hot oil – the perfect batter.
Happy Australia Day!
Fish and Chips - My Little SoHo Kitchen


Beer-battered Fish ‘n’ Chips       from My Little SoHo Kitchen (by Michelle Tchea)
Serves 2
Plain (all-purpose) flour 200 g (7 oz)
Canola oil for deep-frying
Baking powder 2 tsp
Salt a pinch
Soda stream sparkling water 225 ml (72/3 fl oz)
Whiting Tails 2, about 200 g (7 oz) each
1. Chill flour in the freezer for 15 minutes before use.
2. Heat oil in a deep-fryer to 185?C (365°F).
3. Quickly whisk baking powder and chilled flour along with salt and sparkling water, until you get a thick batter.
4. Coat fish fillets with batter and deep-fry one at a time, until crisp and golden. Ensure that the
temperature stays at 185?C (365°F) before frying the second fillet.
5. Drain fish fillets of oil on a wire rack.
6. Serve with garlic fries
Note: The beer must be very cold to achieve a tempura-like batter.
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