Shan. Chicken thigh. Some interesting additions suggested for the supplied recipe. Curry leaf, cucumber and tamarind. I also added saffron.
(https://i.ibb.co/NYPpJtC/DSC-0297.jpg) (https://ibb.co/s3GQNbR)
Planned Masala fish (cod) as a starter. Changed my mind last minute and went with an English/European menu dish. Fish and potato fritters, with petits pois. Hollandaise.
(https://i.ibb.co/M6h74KD/DSC-0300.jpg) (https://ibb.co/m8B4wdC)
(https://i.ibb.co/R0kFC6V/DSC-0301.jpg) (https://ibb.co/NjdvLNH)
Rob
Bu pure coincidence, I too fried (or rather re-fried) some cod for dinner yesterday. A whole portion of fish-and-chips is now too much for me (even with the smallest size portion of chips), so I put whatever remains into a sealable container in the 'fridge and then re-fry it, usually the next day. In the past I have cheated and used a commercial dosa mix, but last night I decided to do the job properly and make my batter from scratch, using the recipe at https://www.bbcgoodfood.com/recipes/next-level-fish-chips —
QuoteFor the batter
- 75g self-raising flour (plus extra for dusting)
- 25g cornflour
- small pinch of ground turmeric (I used Knorr Chinese chicken stock powder)
- 125g cold lager or soda water (I used Staropramen zero)
When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.
but the proportions seemed completely wrong — I needed to add about twice as much of the flours as the recipe stated in order to get a batter that would adhere. That apart, a very successful batter, and I shall eschew commercial dosa mix in the future (apart from for masala dosas, of course !).
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** Phil.
The flour proportions don't appear too far out Phil. I usually go equal parts flour and liquid, or 100% hydration and then adjust from there. Do you dry flour your fillets first? This will assist in adhesion. I don't like thick batter on fish. The original author appears to have misunderstood the use of turmeric in substituting chicken powder. It is purely for colour, not flavour.
Maybe not "the original author", Livo — the "(I used ...)" parentheses were mine, not the original author's. And no, I didn't pre-dredge, and maybe I was aiming for a thicker batter than you would have elected to use.
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** Phil.
This is actually proper stuff. From Yorkshire.
(https://i.ibb.co/xFQcFbq/DSC-0347-1.jpg) (https://ibb.co/hYvnYNF)
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Found it in a cupboard unopened and only 8 months past its use-by date. Perfect with yellow sticker cod (two fillets). The fritters were also reduced price. Last, but not least, the Hollandaise was "free with any purchase" from Rogers (Wolverhampton). Got a box of 6 jars. Seriously out of date. Perfect!
Rob :)