uda alimentazione - itetpiolatorre.gov.it

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Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl
fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the
second half of the 19th century, which meant that fresh fish could be rapidly transported to the heavily populated areas. [ Fried
fish was probably first introduced into Britain during the Roman period. Battered fish used in fish and chips is not exactly the
same as the Spanish-Portuguese dish pescado frito, which is fish dipped into flour, battered fish is first coated in flour then
dipped into a batter consisting of flour mixed with liquid, usually water but sometimes beer. Some newer modifications to the
recipe may have cornflour added, and instead of beer sometimes soda water is added.In 1860, the first fish and chip shop was
opened in London by Joseph Malin.
Fish and chips in Brighton, England
Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in England in about the same period: the Oxford
English Dictionary notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in
1859): "Husky chips of potatoes, fried with some reluctant drops of oil".
The modern fish-and-chip shop ("chippy" or "chipper" in modern English slang) originated in the United Kingdom, although
outlets selling fried food occurred commonly throughout Europe. Early fish-and-chip shops had only very basic facilities.
Usually these consisted principally of a large cauldron of cooking fat, heated by a coal fire. The fish-and-chip shop later
evolved into a fairly standard format, with the food served, in paper wrappings, to queuing customers, over a counter behind
which the fryers are located. During World War II fish and chips remained one of the few foods in the United Kingdom not
subject to rationing.
 500 g fresh cod fillets
 500 grams of yellow potato
 100 grams of white flour
 1 glass of sparkling water
 1 egg yolk
 Half a teaspoon baking powder
 seed oil
 A tablespoon of vinegar
Wash and clean well the cod, cut into fillets and dry them with the utmost care
using kitchen paper: peel the potatoes and cut them into slices and let them dry
extending them on a cotton cloth. In a bowl mix the flour with a pinch of salt: in a
second bowl mix baking powder (of course that for savory preparations like pizza)
with a tablespoon of vinegar: Mix and pour the mixture, along a the water and egg
yolk, stirring with a whisk. If the mixture becomes too thick, add a tablespoon of
sparkling water. Then you start to fry the potatoes in plenty of oil: drain and keep
warm in oven. Then dip the cod pieces in the batter: pull them out by helping
batter with two forks and dip it in the oil immediately boiling. Paying attention to
hot oil sketches, let cook the fish for about 3-4 minutes, turning halfway through
cooking to brown properly all over the cod.
 Peel the potatoes and cut into sticks and dip them in cold water for an hour
so that they lose part of their starch.
 Drain, pat dry and fry at 150-160 degrees for 10 minutes.
 Drain and raise the temperature to 180 , then rituffatele and fry for another 7-8
minutes , until they are golden brown , almost burnished.
 Drain and dry with paper towels , season with salt and pepper and serve with
various pickled vegetables such as gherkins and onions , accompanied by ketchup,
but it is delicious with a good old barbecue sauce .
Remember that whenever something immerse in the oil
temperature is lowered , accordingly raised slightly the
flame or the temperature to return to 180 degrees .
What wine matches well to fish
and chips ?
For this delicious dish cheap , uncorked a big Trentino
sparkling wine as the Fighter Revì cellar, a fruity and
fragrant elixir , with fine bubbles and stellar drinkability , it
can also degrease the most stubborn fried. If you want to
combine a cocktail, Spritz simplicity is what is right for you .