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  • chefmariaelba - Chef Maria Elba @chefmariaelba 10 hours ago
  • It is a common take-away food in the United Kingdom and an early example of culinary fusion.[1][2] Fish and chips first appeared in the UK in the 1860s. By 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000, falling to about 10,000 by 2009. #escocia #friedfood #cheflife #walkingtours #fishandchips #townsbytheocean #friends #familytime #travel #viajandopotelmundo #awardwinner  #Recipe .
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RECIPE
1/4 all-purpose flour
1/2 cornstarch
1 teaspoon baking powder
Salt
Black pepper
1/3 cup dark beer
1/3 cup sparkling water
4 (200 grsms) fish fillets (thick, white fish, preferably sustainable cod, pollock, or haddock)

In a large roomy bowl mix the all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper.
Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
Dip into the batter.
Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.

Serve immediately with fries accompanied by your favorite condiment. The debate always rages over what to serve. It is a common take-away food in the United Kingdom and an early example of culinary fusion.[1][2] Fish and chips first appeared in the UK in the 1860s. By 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000, falling to about 10,000 by 2009. #escocia #friedfood #cheflife #walkingtours #fishandchips #townsbytheocean #friends #familytime #travel #viajandopotelmundo #awardwinner #recipe . . RECIPE 1/4 all-purpose flour 1/2 cornstarch 1 teaspoon baking powder Salt Black pepper 1/3 cup dark beer 1/3 cup sparkling water 4 (200 grsms) fish fillets (thick, white fish, preferably sustainable cod, pollock, or haddock) In a large roomy bowl mix the all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip into the batter. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot. Serve immediately with fries accompanied by your favorite condiment. The debate always rages over what to serve.
  • It is a common take-away food in the United Kingdom and an early example of culinary fusion.[1][2] Fish and chips first appeared in the UK in the 1860s. By 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000, falling to about 10,000 by 2009. #escocia #friedfood #cheflife #walkingtours #fishandchips #townsbytheocean #friends #familytime #travel #viajandopotelmundo #awardwinner #recipe . . RECIPE 1/4 all-purpose flour 1/2 cornstarch 1 teaspoon baking powder Salt Black pepper 1/3 cup dark beer 1/3 cup sparkling water 4 (200 grsms) fish fillets (thick, white fish, preferably sustainable cod, pollock, or haddock) In a large roomy bowl mix the all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip into the batter. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot. Serve immediately with fries accompanied by your favorite condiment. The debate always rages over what to serve.
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  • barossa_walks - Barossa Walks @barossa_walks 14 hours ago
  • It was our great pleasure to host @pineconeridge for a Barossa Farmers Market Walking Tour this morning.....
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“Just home from a wonderful guided tour of the #barossafarmersmarket with Jess #barossawalks. Such a great introduction to the food of the #barossavalley & it’s German heritage. Jess introduced us to a number of the small producers at the market & explained the difference between a produce market (where many market holders are middlemen) & a farmers market (where the producers are the ones selling the produce to you). Also talked about the way seasonality influences what is available. Jess was so engaging & the food so distracting that I completely forgot to take photos 🤪. When I got home it was a battle to preserve my purchases long enough for this photo (1 of the loaves got sliced...). Anyway great to meet so many lovely producers. Highly recommend this walk! 👌”
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Thank you so much Anne! 📸 @pineconeridge ❤️ It was our great pleasure to host @pineconeridge for a Barossa Farmers Market Walking Tour this morning..... . . . “Just home from a wonderful guided tour of the #barossafarmersmarket with Jess #barossawalks. Such a great introduction to the food of the #barossavalley & it’s German heritage. Jess introduced us to a number of the small producers at the market & explained the difference between a produce market (where many market holders are middlemen) & a farmers market (where the producers are the ones selling the produce to you). Also talked about the way seasonality influences what is available. Jess was so engaging & the food so distracting that I completely forgot to take photos 🤪. When I got home it was a battle to preserve my purchases long enough for this photo (1 of the loaves got sliced...). Anyway great to meet so many lovely producers. Highly recommend this walk! 👌” . Thank you so much Anne! 📸 @pineconeridge ❤️
  • It was our great pleasure to host @pineconeridge for a Barossa Farmers Market Walking Tour this morning..... . . . “Just home from a wonderful guided tour of the #barossafarmersmarket with Jess #barossawalks. Such a great introduction to the food of the #barossavalley & it’s German heritage. Jess introduced us to a number of the small producers at the market & explained the difference between a produce market (where many market holders are middlemen) & a farmers market (where the producers are the ones selling the produce to you). Also talked about the way seasonality influences what is available. Jess was so engaging & the food so distracting that I completely forgot to take photos 🤪. When I got home it was a battle to preserve my purchases long enough for this photo (1 of the loaves got sliced...). Anyway great to meet so many lovely producers. Highly recommend this walk! 👌” . Thank you so much Anne! 📸 @pineconeridge ❤️
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