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Beer-Battered Fish and Chips: Dip fish fillets in beer batter and deep-fry until golden, serving with thick-cut chips.

Introduction: Beer-Battered Fish and Chips

There are few dishes that can match the popularity and comfort of beer-battered fish and chips. This classic dish is a staple in many British establishments and has become a beloved comfort food all over the world. The crispy, golden batter and flaky fish fillets make for a perfect combination with thick-cut chips. Whether you are looking to enjoy a casual dinner at home or want to impress your guests with a classic pub meal, beer-battered fish and chips is a surefire crowd-pleaser.

How to Make Beer Batter for Fish Fillets

The key to making beer-battered fish and chips is the beer batter. The batter should be light, airy, and crispy, with a flavor that complements the mild taste of the fish. To make the batter, you will need flour, baking powder, salt, and, of course, beer. You can use any type of beer you like, but a light lager or ale works best.

To make the batter, mix the dry ingredients together in a bowl and gradually add the beer until the batter is smooth and lump-free. The batter should be thick enough to coat the fish fillets, but not too thick that it becomes clumpy. Let the batter rest for a few minutes, and it will become even lighter and airy.

Deep-Frying Tips for Perfect Golden Fish and Chips

Deep-frying can be intimidating, but with the right tools and techniques, it’s easy to achieve perfectly golden fish and chips. Start by heating the oil in a deep pan or deep fryer. The oil should be hot but not smoking, around 375°F. To test if the oil is hot enough, drop a small amount of batter into the oil. It should sizzle and rise to the surface immediately.

Dip the fish fillets into the batter, making sure they are fully coated. Gently place the fillets into the hot oil, and fry for 3-4 minutes on each side until golden brown. Drain the fish on a paper towel-lined plate, and season with salt and pepper to taste. Serve with thick-cut chips, a side of tartar sauce, and a wedge of lemon.

In conclusion, beer-battered fish and chips is a classic dish that is easy to make and delicious to eat. With a light, crispy beer batter and perfectly fried fish fillets, this dish is a must-try for seafood lovers. So, next time you’re in the mood for some comfort food, whip up a batch of beer-battered fish and chips and enjoy a taste of the pub at home.

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Food

Cheese Dip Recalled

For reasons of preventive consumer protection, Intersnack Knabber-Gebäck GmbH & Co. KG is recalling the product “Chio Dip! Hot Cheese”. The reason for this is the microbial contamination of the article.

The products affected are “Chio Dip! Hot Cheese” 200 milliliters with the batch number:

  • L17.05.2016 13/M and the
  • Best before date: 05/17/2016.

The manufacturer announced this in a press release. The coding is on the edge of the lid in white letters.

Microbial contamination cannot be ruled out, since part of the batch mentioned was not sufficiently heated in the product process, it is said. The entire batch will be withdrawn from the market. Consumers can return the items to the retailer.

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Food

Tuna Dip for Party and Snacks

The tuna dip is simply delicious and a dip with the potential for addiction. The ingredients are inexpensive and can be found in almost every pantry. The dip can also be easily modified and served on crackers or with vegetable sticks. It can also be made from a light salad mayonnaise so it’s not as greasy.

If you want to expand your party buffet with delicious dips, you have made a good choice with this tuna dip. It is deliciously spicy and can be served with vegetable sticks, bread, and crackers. Once your guests try this delicious dip, they won’t stop tasting it. It’s an addictive dip, even if it’s not exactly for the slim figure. But this can quickly be forgotten with this dip.

Ingredients for tuna dip for party and snacks

– 1 can of tuna in water
– 4 to 5 tablespoons of salad mayonnaise
– 6 to 7 gherkins
– 1 red and 1 yellow pepper
– 1 cup of sour cream
– Salt and pepper

Preparation of tuna dip

Open and drain the tuna, then place in a bowl. Then add the salad mayonnaise and the sour cream. Slice the gherkins. Remove the seeds from the two peppers, wash well and pat dry. Cut the peppers into fine cubes and add to the other ingredients along with the gherkins. Mix everything together well. Stir vigorously. If the mass is not creamy enough, then it is advisable to add a little hot water and a little of the cucumber water from the gherkins. This makes the mass even spicier. But not too much, otherwise the mass could become too liquid. Better to pour some more. Then season the whole mixture with salt and pepper. The whole thing can also be provided with corn kernels if necessary. However, the mass then has to be seasoned again.

Useful additional knowledge tuna dip

If you want to save a little fat, you can also use a light salad mayonnaise, these products are usually no less tasty and often don’t feel so heavy on the stomach.
The tuna dip can also be spread on small round crackers so that it looks very representative on the party buffet. The mass can also be filled into hollowed-out tomato baskets. There are no limits to the presentation of the tuna dip.

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Cooking Tips

Freeze Avocado: As a Whole Avocado or as a Dip

Ripe avocados often spoil fairly quickly, but you can freeze them to give them a longer shelf life. We’ll show you how to properly freeze whole and pureed avocados.

Freeze avocados: use leftovers

Your avocado was just perfectly ripe and the next moment it’s already brown? To prevent this, you can freeze ripe avocados and use them later. This is how you actively counteract food waste and can use the leftovers in delicious avocado recipes.

Even if you spontaneously feel like having avocados, it is helpful to have a reserve in the freezer. This way, you don’t have to buy new avocados from the supermarket that may still be unripe and inedible.

You should only consume avocados in moderation anyway, since the long and energy-consuming transport route in air-conditioned ships and the high water consumption have a very negative effect on our environment. Therefore, when buying and consuming avocados, the following motto applies: only buy a little/rarely and always use everything!

The right time to freeze

Before you freeze your avocado, you want to make sure it’s fully ripe. To test the degree of ripeness, you can apply light pressure to the fruit with your fingers. If the avocado yields, it’s ripe.

If the avocado is not yet ripe, it is best to wrap it in newspaper and store it at room temperature. If you put the avocado in a paper bag with an apple, the fruit will ripen even faster. Apples contain the ripening gas ethylene, which causes other fruits to ripen faster. After about one to three days, an avocado should be ripe, now you can freeze it.

Freeze halved avocados

First, halve the avocado with a sharp knife.
Now take a tablespoon and use it to carefully remove the core. Here you can find out what else you can use the avocado seed for.
Now drizzle some lemon juice on the two avocado halves. This will prevent the flesh from turning brown.
Now wrap the halves in beeswax towels and put them in the freezer. You can also freeze them in a screw-top jar.
It’s best to label the bee growth or jar with a water-soluble pen to help you remember the date you froze the avocado.
To defrost the avocado, you can now simply place it on a plate at room temperature for an hour. And you’re ready to enjoy a ripe avocado!
Good to know: Avocados can be stored in the freezer for up to eight months. Don’t be surprised if freezing changes the texture of the avocado. This is completely normal and does not change the taste of the fruit.

Freeze avocado puree

If you puree the avocado before freezing, you can save yourself a step if you want to use it later for guacamole or a green smoothie.
First, cut the avocado in half again and remove the stone.
Now scoop out the fruit with a spoon and place the pulp in a blender. Add some lemon juice to keep the green color. If you don’t have a blender, you can also mash the avocado with a fork.
Mash the avocado until you like the consistency.
Now pour the avocado puree into a freezer container, e.g. a screw-top jar. Don’t forget to label it with the current date!
Off to the freezer!
Place the puree in the refrigerator at least 12 hours before you plan to use it. This allows the avocado to thaw slowly and gently.
Tip: For small portions that are quick to hand, simply fill the pureed avocado into an ice cube mold and freeze it.

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