Sir Francis Drake leaded the Elizabethan mariners, who operated out of Plymouth and defeated the Spanish Armada in 1588.There is a legend that says: that when the regrouped Armada, was finally sighted off the Cornish coast on 19th July, and the Flaming beacons carried the news from hilltop to hilltop; Drake was calmly playing a game of bowels, and that he finished the game before going to the battle.
Recipe:Fish and Chips
MIXTURE
· 1½ cups of flour
· ½ cup of force flour
· A pinch of salt
· 1/3 cup of water
· ¾ cup of milk
· 2 spoonful of vinegar (of white wine)
· 1 slightly well-trodden egg
· 1kg of white filets of fish(cod)
· 5 old potatoes
· 2 lemons
· Oil for deep frying
FOR THE DOUGH OF THE MIXTURE
1. Sift both types of flour together with the salt in a bowl and make a hole in the middle. In a jar mix the water, the milk, the egg and the vinegar and then spill it, in the middle of the hole with the flour; mixed it with a wooden spoon until it is an homogeneous dough. Then let it rest 10 minutes before using it.
2. Clean the skin and the thorns of the fish and then cut it in portions to serve. On the other hand peel the potatoes and cut them in 1cm of thickness, and after in small sticks of 1cm width. Put the potatoes in water until the moment of being fried.
3. Warm the oil in a deep frying pan and meanwhile, drain and dry the potatoes with a kitchen paper role. Put them in shifts, in the hot oil, put them 4 minutes in average fire until they have a golden tone, dry them with absorbent paper role. Before serving them, return to the warm oil and fried them again until they are toasted and present it with the fish.
4. Put the fish into the mixture, then put it in hot oil and fried it for 4 or 5 minutes until it is done. Then dry the oil in absorbent paper.
5. Prepare the plate. It is traditionally served with some vinegar and abundant salt.
· 1½ cups of flour
· ½ cup of force flour
· A pinch of salt
· 1/3 cup of water
· ¾ cup of milk
· 2 spoonful of vinegar (of white wine)
· 1 slightly well-trodden egg
· 1kg of white filets of fish(cod)
· 5 old potatoes
· 2 lemons
· Oil for deep frying
FOR THE DOUGH OF THE MIXTURE
1. Sift both types of flour together with the salt in a bowl and make a hole in the middle. In a jar mix the water, the milk, the egg and the vinegar and then spill it, in the middle of the hole with the flour; mixed it with a wooden spoon until it is an homogeneous dough. Then let it rest 10 minutes before using it.
2. Clean the skin and the thorns of the fish and then cut it in portions to serve. On the other hand peel the potatoes and cut them in 1cm of thickness, and after in small sticks of 1cm width. Put the potatoes in water until the moment of being fried.
3. Warm the oil in a deep frying pan and meanwhile, drain and dry the potatoes with a kitchen paper role. Put them in shifts, in the hot oil, put them 4 minutes in average fire until they have a golden tone, dry them with absorbent paper role. Before serving them, return to the warm oil and fried them again until they are toasted and present it with the fish.
4. Put the fish into the mixture, then put it in hot oil and fried it for 4 or 5 minutes until it is done. Then dry the oil in absorbent paper.
5. Prepare the plate. It is traditionally served with some vinegar and abundant salt.
Enjoy your meal!
Laura Triay
Laura Triay
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