Beryl Posted March 19, 2006 Share Posted March 19, 2006 I know this has nothing to do with French food but I just fancied some fish and chips (UK) style yesterday and I bought Julienne having never tried it before. It was delicious and I don't know why UK chip shops don't try it as an alternative to cod or is julienne as rare?I found this super easy batter recipe for deepfrying and it made for a lovely crisp batter, so if anyone fancies a change, I would be happy to let anyone have it by PM. Link to comment Share on other sites More sharing options...
Dick Smith Posted March 19, 2006 Share Posted March 19, 2006 Isn't it catfish? Link to comment Share on other sites More sharing options...
Teamedup Posted March 21, 2006 Share Posted March 21, 2006 It's Ling and they do, don't they in some places.Is 'ling' 'cat fish'? Link to comment Share on other sites More sharing options...
Christine Animal Posted March 21, 2006 Share Posted March 21, 2006 Julienne is one of my favourites. Would it be possible to have the super easy batter recipe on here for all of us... [:P]Merci Link to comment Share on other sites More sharing options...
Suze01 Posted March 21, 2006 Share Posted March 21, 2006 I don't know what Beryl's recipe is, but mine is self-raising flour, a pinch of salt and enough lager to make a thickish batter - whisk all together and leave to stand for half an hour. Sprinkle the fish with lemon juice and season before dipping in the batter and dropping into very hot oil, cook until golden. Link to comment Share on other sites More sharing options...
Beryl Posted March 21, 2006 Author Share Posted March 21, 2006 50g / 2oz SR Flour50g / 2oz cornflour1 tablespoon of oil1/4 pint cold water Salt 1 egg white beaten to peaksMix all the ingredients together EXCEPT the egg white. The recipe states that the batter should stand to an hour before you fold in the egg white, but because I wasn't organised I folded the egg white in straight away.This easily provided enough batter for 3 good sized pieces of fish.I will substitute the water for lager next time . Link to comment Share on other sites More sharing options...
Teamedup Posted March 21, 2006 Share Posted March 21, 2006 I put a load of the cheapest plain white flour in a bowl, a little salt and pepper and a good pinch of bicarb and slowly pour in cold water as I mix and when it gets to the consistancy of thickly coating the back of my spoon it is done.As with any batter though, very hot oil is the key. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted March 21, 2006 Share Posted March 21, 2006 [quote user="Teamedup"]It's Ling and they do, don't they in some places.Is 'ling' 'cat fish'? [/quote]It's a close relative of the cod, and it can be used to replace cod invirtually any recipe except those were the large-flake texture ofcooked cod is important. Pollock (lieu jaune not lieu noire,which is coalfish, I think, and not at all nice in any recipe I'vefound so far) can be used in much the same way and is also generallyfar cheaper than cod. Link to comment Share on other sites More sharing options...
Christine Animal Posted March 21, 2006 Share Posted March 21, 2006 Many thanks for the batters. Link to comment Share on other sites More sharing options...
Coco Posted March 23, 2006 Share Posted March 23, 2006 Yes, thanks for the batter recipes - my deep fat frier is coming out of storage in a few weeks as the new kitchen will soon be usable, so very timely.Thanks too, Jond, for the translation of lieu jaune and lieu noir, I've been looking everywhere for them. I discovered the other week that Julienne was Ling and yes it is lovely, although isn't Ling rather looked down on in the UK. Julienne wrapped in parma ham and served in a tomato sauce is lovely too.Also discovered that St Pierre is John Dory, which everyone probably knows anyway. Does anyone know what Doreé is in English though? Link to comment Share on other sites More sharing options...
Opalienne Posted March 23, 2006 Share Posted March 23, 2006 [quote user="St Amour"]Also discovered that St Pierre is John Dory, which everyone probably knows anyway. Does anyone know what Doreé is in English though?[/quote]Isn't it another name for St. Pierre (at least in the south)? Link to comment Share on other sites More sharing options...
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