the great chip rip off

Originally posted by watso ↑

ahhh yes - watso now recalls that two stage process , and friday night was fish and chip night (when the fish and chip shop was chocker block full).

the chippie would have several baskets (different sizes for different orders) on the go.. some baskets of chips in the first lot of oil, some baskets draining and some baskets in the final lot of oil - and then finally tossing the chips into a couple of large sheets of virgin paper, salt and vinegar as requested - wrapped and then a final wrap in a few sheets of newspaper.

watso cannot recall how they did the fish - but probably similar... watso recalls the fish being slapped around in the batter, being fried and draining - but cannot recall if there was a second fry process

in the good old days a LARGE chips could feed a family - at a reasonable price . these days a large chips is nothing more than an entree - at the great chip rip off price .

mmm just reminded watso - he still has a pie left over from the 4 pack that he bought the other day . a mild day in perth - so watso will prewarm the pie in the frypan (with the glass lid) , then give a final boost in the glass convection oven ... ie a two stage process .

mmm just added 3 cold sausages to the frypan.

mmmmm mmmmm watso is starting to think that me might pre-warm some bread before putting it in the toaster , and set the toaster at a lower heat setting .. that should save 0.000001c per slice of toasted bread .

anyway, watso is pre-warming (or semi cooking) a dozen eggs, before he finally completes the cooking in the thermos

oh - and do not forget the pinball machines in the fish and chip shop

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The fish is easy, no two step process.

Grab a plastic bag that you got some fruit/veg from your shopping trip, empty and cleanish if course.

Add some plain flour, put fish pieces ( cut them thin not too thick as you’ll burn the batter and have raw fish in the middle) then grab the open end of bag, making sure you leave as much air inside as possible and gently shake fish/flour up and down till flesh is covered.

The Batter, I just buy the packet batter and add most of a can of “ Donestic Violence “ into it, Emu Export beer for those who haven’t heard that euphemism but any quality beer will do

Floured fish goes into batter then straight into hot oil.

3 minutes approximately or when the batter looks good.

Tips: Oil heat 180-190C
Fish and batter should be as cold as you can get it, within reason. That’s very important.

As you know Cobber, practice makes perfect.