Halibut Fish and Chips
Halibut, hand battered and served with chips (fries).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Jerry Van Beek's Fish & Chips
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Fish and chips emerged in England during the mid-19th century. Fried fish was introduced by Jewish immigrants from Portugal and Spain, while chips (fried potatoes) were popularized separately. The combination of the two likely occurred in London's East End, becoming a staple food for the working class.
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Fish and chips is deeply ingrained in British culture, representing a quick, affordable, and satisfying meal often enjoyed at the seaside or as a casual takeaway.
Seaside Tradition
Fish and chips is a quintessential seaside food in Britain, often enjoyed fresh from a 'chippy' (fish and chip shop) while strolling along the promenade.
Friday Night Treat
For many families, fish and chips is a traditional Friday night meal, a simple and comforting way to end the work week.
Working Class Staple
Historically, fish and chips was a cheap and filling meal for the working class, providing much-needed sustenance.
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The flavor profile of Halibut Fish and Chips centers around the delicate, flaky taste of the halibut, contrasted by the crispy, savory batter and the comforting starchiness of the chips. Tart vinegar and creamy tartar sauce provide additional layers of flavor.
The halibut itself offers a mild, slightly sweet taste. The batter, typically made with flour, beer (or water), and seasoning, adds a satisfying crunch and a savory, slightly yeasty flavor. The chips, usually thick-cut potatoes, provide a soft interior and a lightly crispy exterior, offering a starchy, earthy flavor. Malt vinegar adds acidity and tanginess, cutting through the richness of the fried food. Tartar sauce, made with mayonnaise, pickles, capers, and herbs, provides a creamy, tangy, and slightly briny counterpoint.
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Halibut Selection
Use fresh, high-quality halibut fillets. Look for firm, translucent flesh and a mild, sea-like aroma. Avoid halibut that appears dull or smells fishy.
Batter Consistency
The batter should be thick enough to coat the fish evenly but thin enough to create a light, crispy crust. Experiment with different liquids like beer, soda water, or sparkling water to achieve the desired texture.
Oil Temperature
Maintain a consistent oil temperature (around 350-375°F) to ensure the fish cooks evenly and the batter crisps up properly. Use a deep-fry thermometer for accuracy.
Chip Preparation
For crispy chips, double-fry them. First, fry at a lower temperature to cook the potatoes through, then fry again at a higher temperature to achieve a golden-brown, crispy exterior.
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