Fish and chips is the classic English take-away food and is the traditional national food of England. It became popular in the 1860’s when railways began to bring fresh fish straight from the east coast to the our cities over night.

The fish (cod, haddock, plaice) is deep fried in flour batter and is eaten with chips. Traditionally, the fish and chips are covered with salt and malt vinegar and, using your fingers, eaten straight out of the newspaper which they were wrapped in. Now-a-days small wooden forks are provided and the fish and chips are wrapped in more hygienic paper.

In the north of England, fish and chips is often served with “mushy peas” (mashed processed peas).

takeaway food – étel elvitelre
traditional – hagyományos
national food – nemzeti étel
to become popular – népszerűvé válni
railways – vasút
straight – egyenesen
cod – tőkehal
haddock – foltos tőkehal
plaice – lepényhal
deep fried – forró, bő olajban kisütött
batter – tészta (nyers)
traditionally – hagyományosan
malt vinegar – maláta ecet
wrapped – becsomagolt
wooden fork – fakanál
provided – feltéve ha
mushy – pépes
mashed peas – borsópüré
processed – feldolgozott

“Did you know?” – Néhány érdekesség a fish and chips-ről:-)

1. Approximately 10% of all potatoes – 500,000 tonnes – eaten in the UK are sold through fish and chip shops.
2. In Scandinavian countries, fish and chips are called “fiskefilleter”.
3. Charles Dickens mentions a “fried fish warehouse” in Oliver Twist (1837).
4. Most of Sheffield’s chip shops give customers free Henderson’s Relish, a locally produced sauce resembling Worcestershire sauce.
5. London’s plush Dorchester Hotel has fish and chips on its menu.
6. While not exactly a health food, fish and chips does provide the body with protein, fibre, iron and vitamins.
7. More than 250 million portions are eaten in the UK every year.
8. New York has four fish and chip shops; the first to open was called “A Salt & Battery”.
9. For one of its parties, the Yorkshire Society of Singapore imported not only the fish and chip ingredients but copies of the Yorkshire Evening Post to wrap them in!

RECIPE:

Ingredients:

• oil, for deep frying
• 4x175g thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
• 225g four, plus extra for dusting
• salt and freshly ground black pepper
• 300ml fridge-cold lager
• 6-8 large potatoes

Preparation:

• Preheat the oven to 150C/Gas 2 and preheat the oil to 120C.
• For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
• Increase the heat of the fryer to 180C.
• Season the fish and dust lightly with flour. This enables the batter to stick to the fish.
• To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
• Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!

deep frying – forró olajban való sütés
tail – farok
dusting – behintés
freshly ground – frissen őrölt
fridge-cold lager – „hűtőhideg” világos sör
to preheat – előmelegíteni
to peel – meghámozni
whatever – bármilyen
to deain – lecsöpögtetni
to pat – tapogatni, pakolni
tea towel – konyharuha
fryer – fritőz
to allow somebody to do something –  hagyni, hogy valaki csináljon valamit
gently – óvatosan, finoman
pale – sápadt
to pierce – átszúrni
slightly – enyhén
greaseproof paper – zsírpapír
to increase – növelni
to season – fűszerezni
batter – nyers tészta
to stick – ragadni
to sift – szitálni
pinch – csipet
to whisk – habverővel ver
thick – sűrű
consistency – állag
double cream – tejszín
to coat – befedni
wooden spoon – fakanál
carefully – óvatosan
crispy – ropogós
to remove – eltávolítani, kivenni
to shake off – lerázni
excess – túl sok …,  túlzott

Fish and chips is the quintessential British meal. While it faces formidable competition from curries and burgers, fish and chips remains a strong London favorite. For now, I am going to take you inside a chippy, which is the British term for a fish and chip shop. And the chippy we are at today is called Fish Bone. Most chippies have a basic set up of furniture, many having communal tables and chairs. And takeaway is a very common option. Many upscale restaurants serve fish and chips as well, but chippies are a quicker and cheaper option. 

So, here we go. Here is our fish and chips. “Here you go. Enjoy that.” “Thank you very much.” Fish and chips is often served with salt and vinegar. So now, we have got our piece of cod which is fried in batter. And we have got our chips, which are like French fries, but thicker. “I have been here for 35 years. People do prefer to have fish and chips as a meal, especially the foreigners, because they want to try the British food.” Now, the piece of fish we had was a lovely piece of cod, but you can also have other types of fish, such as haddock, sea bass, plaice and skate. 

There are many different stories about how fish and chips originated. In an early reference, Charles Dickens mentions fried fish warehouses in his own Oliver Twist, back in the 19th century. The fish and chips combination is so loved by the British that it was one of the few foods not rationed during the Second World War. There are many variations of fish and chips around the globe. You can even get a Chinese fish and chips, which interestingly has sugar added to the mix. When picking a chippy, what you want to know is that the fish is fresh and is fried on the premises like here at Fish Bone, and not frozen. I am Peter Halpin, showing you London.

Serves 2

Set oven to 22°C or Gas Mark 7. Cut 2 potatoes into wedges and coat in 2 tsp oil. Roast on a baking tray for 30 mins. Dust 2 pieces of haddock or cod in 2 tsp seasoned flour, dip in beaten egg, and coat in 2 tbsp toasted matzo meal. Turn the chips, put the fish on the same tray and cook for 10-12 mins. Serve with peas.

Apple Turnovers

Serves 12

Finely chop 2 Jazz/Pink Lady apples. Mix with zest and juice of ½ a lemon, ½ tsp cinnamon and 2 tsp cornflour. Brush 6 sheets of filo pastry with 40g melted butter. Halve each sheet lengthways; sprinkle with 2 tsp caster sugar. Divide apple mix between them, at bottom edge. Fold pastry and filling over and over, making triangles. Put on a lined baking sheet. Brush with butter. Bake at 190°C or Gas Mark 5 for 25 mins until golden. Sprinkle with more sugar.

Some mad visionary has invented a fish and chip flavoured ice cream

We British can be proud of many things. We set the standard for modern engineering with the vision of Brunel and Savery. We’ve made unparalleled gains in fields of physics and biology thanks to the great minds of Newton and Darwin. Our small island has crossed oceans, conquered continents, and scaled mountains. We’ve won World Wars and a World Cup.

But all that stuff probably pales in comparison to a Whitby ice cream shop’s new flavour. Shane Teare, the owner of Teare Woods ice cream parlour, has come up with a fish and chip concoction consisting of a scoop of minty mushy peas, a scoop of fish flavour rolled in scraps, all served up in a cone with a chip as a flake.

Don’t all queue at once.

source: www.metro.co.uk

to be proud of – büszke valamire
to set the standard – meghatározni a színvonalat
unparalleled gains – példátlan előrelépés
to conquer – meghódítani
to scale – megmászni
to pale – elhalványulni, elsápadni
in comparison to – valamihez képest, viszonyítva
flavour – íz
ice cream parlour – fagyizó
concoction – keverék, kutyulmány
minty mushy peas – mentás borsópüré
to queue – sorba állni
flake – roletti fagyiba

True or false?

1. The new ice cream flavour is shocking for the British.
2. The ice cream contains peas.
3. There is real fish in the ice cream.
4. The new flavour is available many cream parlours.
5. It is served with a potato chip.

answers: 1-T 2-T 3-F 4-F 5-T

Normal
0

false
false
false

EN-GB
X-NONE
X-NONE

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Fish and chips is the classic English take-away food and is the traditional national food of England. It became popular in the 1860’s when railways began to bring fresh fish straight from the east coast to the our cities over night.

The fish (cod, haddock, huss, plaice) is deep fried in flour batter and is eaten with chips. Traditionally, the fish and chips are covered with salt and malt vinegar and, using your fingers, eaten straight out of the newspaper which they were wrapped in. Now-a-days small wooden forks are provided and the fish and chips are wrapped in more hygienic paper.

In the north of England, fish and chips is often served with "mushy peas" (mashed processed peas).

"Did you know?" – Néhány érdekesség a fish and chips-ről:-)

a videót itt nézheted meg: /cikk/2690/

1. Approximately 10% of all potatoes – 500,000 tonnes – eaten in the UK are sold through fish and chip shops.

2. In Scandinavian countries, fish and chips are called "fiskefilleter".

3. Charles Dickens mentions a "fried fish warehouse" in Oliver Twist (1837).

4. Most of Sheffield’s chip shops give customers free Henderson’s Relish, a locally produced sauce resembling Worcestershire sauce.

5. London’s plush Dorchester Hotel has fish and chips on its menu.

6. While not exactly a health food, fish and chips does provide the body with protein, fibre, iron and vitamins.

7. More than 250 million portions are eaten in the UK every year.

8. New York has four fish and chip shops; the first to open was called "A Salt & Battery".

9. For one of its parties, the Yorkshire Society of Singapore imported not only the fish and chip ingredients but copies of the Yorkshire Evening Post to wrap them in!

HOW TO PREPARE FISH AND CHIPS

a videóreceptet itt nézheted meg: /cikk/english_fish_and_chips_with_beer_recipe/

We’re going to show you how to make a fish and chips with English beer batter. Fish and chips is a popular favourite around the world. This recipe makes an extra crispy batter that will melt in your mouth. You’ll need the following ingredients to serve 2 people:

– 2 fish fillets
– 1.5 litres of vegetable oil
– 140 gr of flour
– 50 gr of corn starch
– 1 tsp baking powder
– 1 egg
– 250 ml beer
– 1tsp salt
– salt and pepper
– French fries to garnish

You’ll also need the following utensils:
– a saucepan
– 2 bowls
– a whisk
– a slotted spoon
– a large fork
– a tray
– some kitchen towel
Preheat the oil. Add all oil into a pan. Turn medium heat. Let heat until hot enough for frying. Make the batter. Add flour, the corn starch, the salt and the baking powder into a bowl. Mix them together. Mix the egg and the beer. Pour the beer into a bowl, add egg and mix them well. Complete the batter. Transfer the beer mixture into the bowl with the flour mixture. Whisk well for a couple of minutes until it becomes lump free. Prepare the fish. Pat dry with paper towel. This helps to fry better as excess water makes it less crispy. Run your fingers along the surface to check for bones. Check the temperature of the oil. Drop some batter into the oil. If it fries immediately without burning, the temperature is correct. Dipone fillet into the batter and coat it completely, then place the fillet into the hot oil. Take care not to burn yourslef. Only fry one fillet at a time, otherwisetemperature would drop or the fillet might stick together. Turn the fish. Let the fish fry for 4-7 minutes, depending on its size. Flip it at least once to ensure it cooks evenly. Remove it when it becomes light golden brown. Transfer it to a tray with kitchen paper. Repeat it with the remaining fillet.

TIP: Place the fish on a ray if you have one, as this will make the batter crispier. It goes well with chips or French fries. Season it with salt and pepper.

baking powder – sütőpor
batter – tészta (nyers)
bone – csont
bowl – tál
burning – égő, égés
cod – tőkehal
corn starch – kukorica keményítő
crispy – ropogós
enough – eléggé
evenly – egyenlő arányban
fillet – filé
fishbone – szálka
following –következő
fork – villa
haddock – foltos tőkehal
heat – hő
ingredients – hozzávalók
kitchen towel – konyhai papírtörlőkendő
lump free – csomómentes
malt vinegar – maláta ecet
mashed – összenyomott, pürésített
mushy – pépes
national food – nemzeti étel
otherwise – máskülönben
plaice – lepényhal
popular – népszerű
railway – vasút
remaining – megmaradó
saucepan – serpenyő
size – méret
slotted spoon – lyukacsos kanál
straight – egyenesen
surface – felszín
takeaway food – étel elvitelre
temperature – hőmérséklet
to add – hozzáad
to become, became, become – válik valamivé
to coat – befed
to deep fry – forró, bő olajban kisüt
to depend on – függ valamitől
to dip – belemárt
to drop – ejt, cseppent
to ensure – biztosít
to flip – feldob, megforgat
to garnish – körít valamivel
to melt – elolvad, olvad
to mix – összekever
to pat – megütöget
to preheat – előmelegít
to prepare – elkészít
to provide with – ellát valamivel
to remove – eltávolít, kivesz
to stick together – összeragad
to transfer – áttesz
to wrap – becsomagol
traditionally – hagyományosan
tray – tálca
tsp (teaspoon) – teáskanál
utensil – konyhai eszköz
whisk – habverő
wooden fork – fa villa

source: WoodlandsJunior, VideoJug

    * 2 fish fillets (cod, haddock, or any other white fish)
    * 1 ½ ltr vegetable oil or ground nut oil
    * 140 g flour
    * 50 g corn starch
    * 1 tsp baking powder
    * 1 egg
    * 250 ml beer
    * 1 tsp salt
    * salt and pepper
    * French fries to garnish
    * 1 saucepan
    * 2 bowls
    * 1 whisk
    * 1 slotted spoon
    * 1 large fork
    * 1 tray
    * kitchen towel

    * Preparation Time:
    * 10 minutes
    * Cooking Time:
    * 15 minutes

Step 2: Preheat oil
Begin by pouring all the oil into a large pan. Turn to a medium high heat. Let it heat until it becomes hot enough to fry, but it must not be smoking hot!

Step 3: Make the batter
Now into a bowl, add the flour, the corn starch, the salt and the baking powder. Mix them together, until evenly combined and set aside.

Step 4: Mix the egg and beer
Next, place the beer into a bowl. Add the egg. Whisk it together well until the egg and beer are evenly combined.

Step 5: Complete the batter
Place the beer mixture into the bowl containing the flour mixture. And whisk well for a couple of minutes, to ensure that it combines smoothly, and is lump free. Then set it aside. You can now prepare your fish.

Step 6: Prepare fish
Take a fillet and pat it dry using a piece of paper towel. This will help it fry better. Any excess water will only make the fish less crispy. Next, run your fingers along its surface to ensure there are no small bones remaining. This is especially important if you are cooking for little children. Set it aside. And repeat with the other fillet.

Step 7: Batter and fry
Before cooking the fish, it’s wise to check that the oil is at the correct temperature to fry. Test it by dropping some of batter into the oil. If it fries immediately, without burning, it’s at the correct temperature. Then with your large fork, dip one of the fillets into the bowl of batter and coat it completely. Carefully place the fillet into the hot oil, taking special care not to burn yourself in the process.
Make sure not to overfill the pan with fish. This will cause the temperature of oil to drop, making the batter less crispy and it can also make the fillets stick together in a lump!

Step 8: Turn the fish
Let the fillet fry for roughly 4-7 minutes, depending on its size. Flip it at least once during this time, to ensure that it’s cooking evenly. When the batter becomes a light golden brown, remove it from the pan. Transfer it to the tray lined with paper. Repeat exactly the same frying process with the remaining fillet.

Step 9: Serve
Your fish in beer batter is now ready to serve. Season with salt and pepper and serve immediately. Traditionally, it goes well with chips or "French fries". This recipe can be found, here on the Video Jug website.