How All Your Favourite Celebrity Chefs Make Fish and Chips

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You can’t beat fish and chips from the chippy — unless, that is, you make it yourself with the help of a celebrity chef’s recipe. They’ve come up with all kinds of alternative methods to make the classic dish more interesting, including different ways to cook chips, prepare mushy peas, make tartare sauce, and batter fish. There are plenty of indulgent recipes, as well as healthier takes on the take-away favourite. Read on to get inspired, and discover more tips from your favourite TV chefs with their takes on how to make Brussels sprouts and scrambled eggs, too.

Joe Wicks: Coconutty Haddock

For his “Lean in 15” version of Fish & Chips, the Body Coach Joe Wicks coats his haddock in coconut milk and dried coconut before frying in a pan.

James Martin: Marrowfat Mushy Peas

James takes mushy peas to the next level by soaking dried marrowfat peas in water and bicarbonate of soda for at least four hours (ideally overnight), and then simmering them for two hours, in his take on Fish, Chips, Mushy Peas, and Tartare Sauce.

Jamie Oliver and Hugh Fearnley-Whittingstall: Beer Batter

Jamie raids the booze cupboard to give his batter a tasty kick in his Fish, Chips, and Mushy Peas.

Hugh Fearnley-Whittingstall and the River Cottage team also use it in their Perfect Fish and Chips.

The Hairy Bikers: Twice-Cooked Chips

Those Hairy Bikers know a thing or two about spuds, and recommend you cook them twice in their recipe for The Best Chips You Have Ever Tasted.

Marcus Wareing: Mushy Pea Mayonnaise

The MasterChef legend combines three key accompaniments — mushy peas, vinegar, and mayo — into one at his Gilbert Scott restaurant. You can try it at home with his London Pride Battered Cod With Mushy Pea Mayonnaise recipe.

Delia Smith: Shallow-Fried Fish

Delia is the don when it comes to learning basic cooking techniques, and her Shallow-Fried Fish recipe shows you exactly how to cook fish without a deep-fat fryer.

Gordon has actually opened a chain of fish and chips restaurants, so he should definitely know how to make them. As we’ve seen, lots of chefs do beer-battered fish (as does Gordon), but what about Ginger Beer Battered Fish? There are chilli minted mushy peas to go with it.

Nigel Slater: Perry Batter and Wasabi Mushy Peas

Nigel Slater mixes up not one, but two elements of the dish, with pear cider batter and peas mashed with wasabi, in his Perry Battered Fish and Chips With Wasabi Mushy Peas.

Heston Blumenthal: Beer and Vodka Batter in a Soda Syphon

Heston went “in search of perfection” with various classic dishes, and his Beer and Vodka Battered Fish and Chips takes it to the next level, as he uses a soda siphon for the batter.

Gino D’Acampo: Tuna Steak in Breadcrumbs

Gino serves up a healthier version of the British classic with his Grilled Tuna Steak With Garlic Breadcrumbs. The Italian chef explains he prefers breadcrumbs to the traditional batter.

He also has his take on the more traditional Cod and Chips With Peas, in which he adds chilli and pancetta cubes or streaky bacon to the peas.

Dean Edwards: Sweet Potato Chips

Dean comes up with a healthier take on the take-away dish with his No-guilt Fish and Chips, which includes sweet potato chips.

Gizzi Erskine: Lemon Sole Goujons

Like Dean, Gizzi opts for sweet potato chips. She also makes it healthier by using breadcrumbs rather than batter in her Lemon Sole Goujons With Mushy Peas and Sweet Potato Chips.

Mary Berry: Homemade Tartare Sauce

Of course Mary Berry makes her own tartare sauce — she wouldn’t be seen dead with a shop-bought version. She shares her version in her Fish & Chips With Tartare Sauce recipe, which includes mayonnaise, double cream, sweet gherkins, capers, lemon juice, chives, parsley, and sugar.





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