Fish and chips! It’s like the goan “rice and curry” …I love em both, very, very, very…much!

I haven’t asked around nor have I done an internet search to find out just how many people make their “fish and chips” at home (I am not talking about buying it from the supermarket shelf and popping into the oven – make at home type of dish. But actually prepare from scratch: peel the potatoes, shell the peas, etc.Etc. ).  I think there maybe very  few, if any,  who actually make their “fish and chips” at home. It’s mostly bought from Woody’s or Gary’s…near our place there’s a really good one called “keelings”! 

Anyway, for those of you interested in making your “fish and chips” at home here’s a simple and easy recipe:

I assume anyone would know how to make chips. But if you don’t here’s how: Wash and peel large potatoes and  cut into chips(any size you like). Soak the chips in salt water for 5 minutes or so. Dry excess water on kitchen towels and deep fry till done.Tip:Placing the chips in boiling water with salt added for a few minutes(or till chips are la dente) reduces the amount of oil the chips will suck in while deep frying. Also the chips will fry faster, this way.

For the Fish:You will need fish fillets. In the traditional “fish and chips” cod is used. Mix  20 gms of cornflour, salt and whisked white of an egg to form a bubbly (not too smooth) batter. The bubbles are necessary to keep the batter light and fluffy so your fish can have a nice crisp. Deep fry the batter coated fish for 5 minutes. Serve with hot fries and vinegar.

And for those of you who have tried the “goan rice and curry” will follow up with this recipe shortly. I have yet to find a place in the United Kingdom which serves authentic goan rice and curry. Yes I have seen the vindaloo(another popular goan dish) on supermarket shelves and even on a menu in a restaurant that we visited a long time ago (someplace in London!). But have yet to find ”goan rice and curry” here.

“Goan rice and curry” maybe to spicy for the English palate but there are plenty of adapted versions to it…the sweet “prawn curry is simply the best!” And if it has Lady’s finger in it that makes it just like it was always meant to be – Sungata – bhendiaji kodi translated from konkani it means: Prawn and Lady’s finger Curry. It’s yummy!

Before I conclude: There’s goan version to the English “fish and chips” which is  yummy too where the fish is coated with rava(finely powdered semolina) instead of cornfolour which makes it very crummy.