READ MORE: Gloucestershire's 'posh' fish and chips restaurant shortlisted for national awardįollowing the awards, the Malt and Anchor said: "While we may not have won the top prize, we can all take pride in the fact that we made it to the final stages of such a prestigious competition. Despite the many laurels and the champagne-pickled quail eggs, the chippy still prides itself on offering a top-notch cod and chips for under a tenner. The Cirencester-based restaurant is no stranger to competing on a national level, having previously been named by ITV as Britain’s Best Fish and Chip Shop after being judged by the world-renowned chef Rick Stein. Judges from the National Federation of Fish Friers set the teams the task of taking on the much-loved dish - transforming a piece of cod and some mash into a dish worthy of the Best Fish and Chip Restaurant of the Year. The Gloucestershire team can at least still claim to be the best fish and chip restaurant in England, after beating scores of other fish-serving establishments from around the country to make it to the final and into second place. In spite of the disappointment of being beaten to the top spot by Belfast-based 'Fish City', the fish and chip restaurant praised the hard work of its staff to compete in a "prestigious" national competition. Whisk together the flour, baking powder and salt in a medium bowl.Cirencester's The Malt and Anchor, often called our county's "posh" fish and chip shop, has come second at a national awards ceremony in London, hosted by Jason Manford on Tuesday (February 28).Start with four basic ingredients – all-purpose flour, baking powder, salt and water.Versatile: This basic fish batter can also be used to make delicious battered shrimp, battered onion rings and battered potatoes.Therefore, the batter will not mask the delicate taste of the fish. Basic: This is a basic fish batter with the only seasoning being salt.In addition, it uses ingredients that you likely already have on hand. Simple: With only four ingredients, this recipe is amazingly simple to make.When added to aged fish that is alkaline, vinegar and lemon neutralize the amines and get rid of the fishy taste and smell! Tarter sauce has the same neutralizing impact. Therefore, as the fish ages, the amines cause the fishy taste and smell.īoth vinegar and lemon are acidic. Amines are similar to ammonia in that they are alkaline and produce an off-putting odor and flavor.
Amines are chemicals that are produced when bacteria start to break down the amino acids in the fish. Why is this? The answer has to do with science!įish contains something called amines. In addition, you may have noticed that fish is often served with lemon slices.
If you’ve ever ordered fish and chips you’ve likely been asked whether you want malt vinegar. Personally, I like to purchase frozen wild caught Alaskan or Norwegian cod. This is true whether frozen or purchased from a fish market or grocery store. If the fish smells fishy, then the fish muscle has started to break down. Fresh fish has a delicate, sweet smell and the flesh has a translucent look. The best way to tell if fish if fresh is to smell it and look at it. The reason is that the large fishing boats are equipped to package and freeze the fish during the fishing expedition, ensuring the freshest tasting fish possible. This is especially true for cod and haddock, both of which are cold water fish. Unless you live in an area where the fish is locally caught, your best bet is to purchase the fish frozen. Other fish that works well when battered and fried includes grouper and scamp. Another reason is that both of these fish have a mild taste and white flesh with a large flaky texture.įor fried battered fish then, both cod and haddock are excellent choices wherever you live. Traditionally, at least in the UK, cod and haddock are used for battered fish, i.e., fish and chips.
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