Fish Fry
Beer battered cod served with coleslaw and fries, typically available on Fridays.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The tradition of fish and chips originated in England in the mid-19th century. Jewish immigrants introduced fried fish to England, while chips (thick-cut fried potatoes) emerged as a popular street food. The combination of the two evolved into a national dish. Beer batter, used to coat the fish, provides a crispy and flavorful crust, enhancing the overall taste and texture. The dish spread to other countries including America with variations along the way.
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Fish Fry is deeply ingrained in the cultural traditions of many communities, particularly in the Midwest of the United States, often associated with religious observances and community gatherings on Fridays during Lent.
Lenten Tradition
The prevalence of Fish Fry on Fridays stems from the Catholic tradition of abstaining from meat on Fridays during Lent. Fish became a readily available and acceptable substitute.
Community Gathering
Fish Fries often serve as a social event, bringing communities together in churches, restaurants, and local establishments. They are a time for families and friends to gather and enjoy a simple, satisfying meal.
Midwestern Staple
Fish Fry has become particularly popular in the American Midwest, where it's a beloved Friday night tradition, especially during the colder months.
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The dish offers a harmonious blend of savory, crispy, and tangy flavors, complemented by the refreshing crunch of coleslaw.
The beer-battered cod provides a crispy, golden-brown exterior and a flaky, moist interior with a subtle beer flavor. The fries offer a salty, starchy component. The coleslaw provides a creamy, tangy, and slightly sweet counterpoint, balancing the richness of the fried fish and fries.
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Batter Consistency
The batter should be thick enough to coat the fish evenly but not so thick that it becomes heavy or doughy. A good rule of thumb is to aim for the consistency of pancake batter.
Beer Selection
Use a light-bodied beer such as a lager or pilsner in the batter. Darker, heavier beers can overpower the delicate flavor of the fish.
Frying Temperature
Maintain a consistent frying temperature of around 350-375°F (175-190°C). This ensures the fish cooks evenly and the batter becomes golden brown and crispy without burning.
Drying the Fish
Pat the fish fillets dry with paper towels before dipping them in the batter. This helps the batter adhere better and results in a crispier crust.
Coleslaw preparation
The ideal coleslaw should have a balance of creamy, tangy and sweet flavors. It's best made a few hours in advance to allow the flavors to meld together.
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