I don't think we need to go to restaurants to eat fish and chips from now on - you can never be too sure of their fish and the portions are usually too small for between $12 to $18 per serving.
I think the afternoon sun gave the batter a nice glow....
And tonight as well.
DBS, I fried the chips this time and on the second frying, overdid them and they became too brown to be photographed! (the little bits are fried garlic which I had earlier removed from the chip pan - I was hoping to scatter them over the chips but well, it didn't quite work out that way!)
2 comments:
Oh no, sorry to hear about how your chips turned out, not the best. I'm glad to read that you do the 2-stage fry method to get a crisp chip though. Maybe you can sacrifice one chip first in the second fry to test the oil temperature? Do you use a wok to fry your chips or a deep-fryer? Most deep-fryers have temperature controls.
Hi DBS - I should have done that! -and I used my trusty wok. I will get it right soon.. E. :P
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