Fish & chips

Ingredients (serves 3 to 4):
1 packet sutchi fillet from FairPrice, thawed
Half a packet FairPrice French Fries
2 litres vegetable oil
1 1/4 cups plain flour
1 cup beer or soda water
2 egg whites
1/2 tsp paprika
1/2 tsp salt
Malted vinegar
Tartar sauce

Method:
1. Pour the oil into a deep wok or a deep fryer and heat to 190 deg C.
2. In a clean dry bowl, whisk the egg whites to soft peaks.
3. Combine 1 cup flour, the beer or soda water, and a pinch of salt in another bowl, to form a smooth batter.
4. Fold in the egg whites gently and set aside.
5. Mix the remaining 1/4 cup flour, salt and paprika and place on a plate.
6. One by one, dip both sides of the fish fillets in this flour mixture to coat evenly, then shake off any excess flour.
7. Again, one by one, dip the floured fish fillets into the batter and then place them in the hot oil.
8. Fry for a minute or two on each side until golden brown, then drain on kitchen paper.
9. When all your fish are fried, ensure that the oil is hot enough again and then fry the French fries.
10. Drain on kitchen paper and set aside.
11. Portion the fish and chips onto individual plates and serve sprinkled with malted vinegar and tartar sauce on the side.

Tips:
Recipe uses Sutchi fillet and FairPrice French Fries ($2.75 each) available at all FairPrice supermarkets.

When it comes to ensuring crisp batter and fries that aren’t overly greasy, it is important to use good, clean oil, heated to about 190 deg C. You can test if the oil is hot enough by dropping a small piece of bread or a drop of batter into it. If the bread or batter creates bubbles and rises to the surface, the oil is hot enough.

When the battered fish is put into well-heated oil, the batter will quickly form a shield, preventing the oil from penetrating the cool fish inside. The fish will then cook by indirect heating, rendering its batter crisp and the meat inside cooked but not greasy.

If the oil is not hot enough, it will seep through the food before the batter has formed a protective layer. That’s when you get greasy fish that’s unpleasant to eat. This applies to all deep-fried foods.

Also, you’ll want to fry foods made of vegetables — such as the fries — while they are frozen, to limit the fat absorption. And don’t overcrowd your deep-fryer or wok as too much food will lower the oil’s temperature.

Recipe source: Today newspaper (17 Apr 2008)

Double cheese twists

Ingredients (makes 50):
1 1/4 cups plain flour
1/4 cup self-raising flour
1/2 tsp salt
75g butter, chopped
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 tbsp water
2 tsp paprika seasoning (optional)

Method:
1. Sift combined flours and salt into a large bowl. Rub in butter. Stir in cheeses. Make a well in the centre, add egg yolk and enough water to make the ingredients cling together.
2. Knead gently on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between 2 sheets of baking paper into a rectangle measuring 25 x 40cm, 3mm thick. Cut into 1 x 15cm strips. Twist each strip. Place 2cm apart onto greased trays. Sprinkle evenly with paprika seasoning.
4. Bake in a moderate oven at 180 deg C for about 10 minutes or until twists are lightly browned. After 5 minutes, transfer twists onto a wire rack to cool.

Tips:
Add water to flour and cheese mixture by the teaspoonful. The exact amount of water you need depends on the quality of flour you use.

Recipe source: Women's Weekly magazine

Barbecue biscuits

Ingredients (makes 20):
1 cup plain flour
1 tsp chicken stock powder
75g butter, chopped
2 x 50g packets barbecue-flavoured potato chips, crushed
1 egg yolk
2-3 tbsp milk
Extra 1 tbsp milk
2 tsp sweet paprika (optional)

Method:
1. Sift flour and stock powder into a bowl. Rub in butter. Stir in the chips, egg yolk and enough milk to make the ingredients cling together.
2. Knead dough lightly on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between sheets of baking paper until 2.5mm thick. Cut into rounds using a 5cm fluted cutter. Place about 2cm apart onto greased oven trays. Brush with extra milk. Sprinkle with a little paprika, if using.
4. Bake in a moderately hot oven at 190 deg C for about 10 minutes or until lightly browned. Cool biscuits on trays.

Recipe source: Women's Weekly magazine