Homemade Chip Shop Dinner

If ever there was a hint of normality residing in the Aargan household we have well and truly evicted it with the utter chaos that ensued this evening. What started as a fantastic and very delicious feast turned into a game of what’s the most random thing we can find to deep fry. Let us add at this point that you will defiantly not find the recipe to deep fried custard creams anywhere in this post. We will also add that deep fried marshmallows are the greatest thing we have ever tasted (possibly). Back to dinner, picture the scene, we are sat eating our homemade fish and chips with a side of pineapple fritters (defiantly think I won Meg over with these), when we began to wonder what homemade battered sausages would taste like and although we were full at this stage, we decided to battle on in the name of research to ensure that we are able to deliver a full and proper account of a chip shop dinner. It’s a struggle but it’s a sacrifice we are willing to make for you. That’s enough of our waffle (mmmm deep fried waffles), on with dinner!!

 

The batter that we used throughout was a beer batter which is incredible simple to make. If you’re thinking that you don’t have a deep fat fryer, never fear as neither do we. We used a wok and just under half filled it with vegetable oil and heated it up on the hob (for health and safety reasons: never leave the oil unattended; don’t fill your vessel too high with oil; turn the hob off if you feel it is unsafe; and no unsupervised children. Thank you for listening to safety with Aargan!) (that’s the most grown up thing we’ve ever said!!). No need for fancy gadgets here!

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Ingredients (for 2 bits of fish, 2 sausages, 2 pineapple fritters, 2 custard creams, 2 marshmallows and a dollop of ice cream)

  • 1 cup of plain flour (sifted)
  • 1 bottle of beer approx 350ml – 450 ml used (drink the rest)
  • Dash of pepper

Method

  1. Sift the flour in a large mixing bowl.
  2. Pour the beer in a bit at a time and whisk.
  3. The consistency you need to reach is not too thick or too runny, you want the batter to be able to still slowly run off whatever you are battering.
  4. Dip the item you want to batter in plain flour first ensuring it is all covered, then dip into the batter mix.
  5. Place your battered item in hot oil and cook until golden brown.
  6. Once cooked take out of the oil and place on a kitchen roll lined plate to drain off any excess oil and then serve.

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This batter recipe is a standard for literally anything; as we have found out. It could also be done for onion rings and also deep fried mars bars, which is what Aaron has been saying for the last hour! With our fish it was cooked for approx. 10 minutes, this was when the batter was golden brown. The pineapple fritters took about 5 minutes and the sausages about 10 minutes. We’d love to be more precise but we were drinking beer by this point. Cooking times may need to be adjusted depending on the thickness of the meat/fish/pineapple/biscuit/sweets or dairy products.

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Back to the meal! The fish we used was pollock, which isn’t any sort of fancy fish and is generally quite cheap. It has a very similar taste to cod and we were over the moon about how the fish came out. The fish still had a great taste, crispy texture and was not at all oily. I never, in my life, thought I would say that Aaron is right but once again he was with the pineapple fritters! They would be great served with ice cream as a dessert or a tasty snack.

The dinner was severed with our homemade chips and some garden peas, and of course a fancy sprig of parsley and a lemon wedge. You never would of thought that we were sitting at home and not in restaurant, and yes of course we are biased to our own creations, but it seriously was, as the cool kids say, sick. Which we will probably be with the amount of crap we consumed this evening.

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Hopefully normality will be resumed later on in the week when we plan to share with you our slow cooker cake recipes (no custard creams or marshmallows in sight!!). This normality will soon be evicted next week as Meg is away for the week and not only am I going to be trying to keep myself alive, I am also going to be in full control of the blog and we all know how that turned out last time!! Until then though, happy fish and chipping!! (And fruiting and biscuiting and sweeting…..)

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