戈登拉姆齐炸鱼薯条做法

各位小伙伴大家好，我是强强军，欢迎收看本期的理工科厨艺指南。这期视频比较简单，教大家做英国的国菜炸鱼薯条。哎呀，这个大英帝国的美食大家都懂，全世界人民都嘲笑他们的饮食风格，比如堪称鬼畜之王的仰望星空，他们居然管这玩意叫食物。 这道炸鱼薯条是犹太人约瑟夫马铃十九世纪中期在英国伦敦发明的。英国的很多菜是跟工业革命紧紧联系在一起的。当时蓬勃发展的铁路网为伦敦带来了北海的鳕鱼。这个其实很像日本寿司的发展历程， 没有发达的内陆冷鲜运输链和远洋捕捞行业，却没有今天遍布全球的江湖前寿司。炸鱼薯条跟我还挺有缘分，有段时间在国外待着，然后去他们内容酒吧点菜，很多菜名根本就不认识，非常多的地雷。比如我 都吃过。放了致死亮黄芥末和芹菜末的沙拉酱，搭配非常辣的墨西哥辣椒的美式炸鸡，这种鬼畜组合让你吃一次就记忆终生。后面我就发现炸一薯条。这个菜基本没有任何风险，在每个地方吃的都差不多，不算多好吃，但是也不会多难吃。 言归正传，做这个菜首先要选鱼，原则上腥味小的白色海鱼都可以用。最常见的是鳕鱼，也有用龙利鱼和巴沙鱼的，我个人不是很推荐，我觉得这个水分含量有点太高了。我还试了多宝鱼片，这个鱼需要一定的刀工，而且这个鱼片出来很薄， 炸出来厚度也不够，吃起来不是很给力。千万别买超市散装的这种很便宜的鳕鱼，这种鱼一般标注为鳕鱼或者水鳕鱼，其实就是鱿鱼。这种鱼我就评价两个字垃圾。 前一天我第一次做的时候没太多想就买了这种，当时扔是炸了二十分钟，里面的水分都炸不干，还是湿乎乎的一坨。 我今天用的是阿拉斯加鳕鱼，也叫侠鳕鱼。这种鳕鱼的价格还可以接受，四百克一盒，价格是三十多块钱。这种鳕鱼也是麦当劳和肯德基用的鳕鱼， 如果没有问题，我会在后面一个月里用这种鳕鱼来制作深海鳕鱼堡。超市里还有一种真鳕鱼和法国的银鳕鱼，这两种鳕鱼都很贵， 我觉得没必要买这么贵的鳕鱼来做油炸了，太糟蹋东西了。这菜谱方法参照了英国畜生戈登的做法，不过戈登的菜谱并没有给出具体的用量，所以 本菜谱的克数都是我自己实验得到的。总体而言却是一道家常菜，不复杂。现在开始操作鳕鱼分割成你喜欢的大小，擦干水分表面，加盐和胡椒各两克，腌制 十五分钟。下面我来做面糊。打散的鸡蛋一个，加入面粉一百克，啤酒一百六十克，朗姆酒十克。加朗姆酒主要是利用高度白酒的酒精，油炸过程中剧烈挥发，创造出更脆的外皮， 搅拌到没有颗粒。然后做干粉部分，依次加入面粉三十克，盐三克，胡椒粉三克，咖喱粉零点五克。少量的咖喱粉可以提升一点鱼肉的复合香味，同时又不会太抢味道，搅拌均匀就可以了。顺便说一下，英式炸鱼之所以要拍一层干粉，主要目的在于防止鱼肉表面太湿， 导致你能面糊挂浆，效果不好。上次有人好奇我的番茄酱是怎么挤的，其实就是像裱花一样，反复转圈圈就可以了。很简单的，一边烧热油，一边拿起鳕鱼，往两面拍上干粉，注意去除多余的面粉，然后放在面糊中。一百五 摄氏度，也就是五成热的油温，炸五到七分钟，炸到颜色金黄就可以捞出来了。薯条我之前视频有教过做法，由于冰箱里面存货太多，部分作用了。现成的工业薯条一百六十摄氏度，六成油温炸两到三分钟就可以了。 英式传统炸鱼薯条会搭配塔塔酱，属于沙拉酱的一种，我不太习惯，因为你这个油炸食物已经比较腻了，沙拉酱又差不多都是油做的，所以沙拉酱加油炸食品，油上加油， 就是我这么爱吃油炸食品的肥宅都扛不住，所以还是用万能的番茄酱吧。啤酒和朗姆酒制作的金黄色面，一下面是嫩白的雪汁，用酒精挥发出来后带来空心的酥脆感， 加上番茄酱酸甜，实在是让人百吃不厌。反而本来薯条油炸是特别好吃的，但是每次有了炸鱼之后，我就觉得炸鱼更好吃。 肉食才是我的本色，吃炸鱼薯条一定要再搭配一杯冰镇的啤酒才够。好了，本期视频到这里就结束了，下一期我要尝试制作仿肯德基原味鸡的滑羊炸鸡。

this is day night of trying to make popular national distances from around the world and stopping by the uk to make their fisher chips so of course i had to do a gordon ramsay style and superior i'm using malone drinking please make a button for many money how are you too young to drink grams you prefer is caught but my home was only had halibut no halibut to dry a fish bride shake off hannah give it a good smell do it justin girl the batter like that's the liberty fit now we add it into the oil face okay， shallow flooring if he says it needs to be a shallow fried oh wow that is perfect for our trip christmas on that large first take a mountain of eight christmas know it i look good henna you're making magic girl well done honestly feel like this would be gordon ramsey approved。

fill it in salmon make sure the scales are removed super sharp knife let the knife do the work first off knife look at the gills lift up the gills slice fill the bone halfway through and come down throughout turn the salmon around tilt it once you tilt it okay it'll help knife to cut through the salmon use your hand use the tip of the knife hear that noise that's the rib cage come down all the way through clean the knife every time lift up the salmon slide through keeping the knife nice and flat it is not flat you know cut a huge hole in that salmon now check what you're doing place the salmon back down let the knife come down flip through clean knife every time a little sharpen hold the head nice and firm knife down in and through be very careful here i want to go too deep i'm using the tip of the knife and literally just coming in and across that bone see follow that bone down if the night gets dirty pull it out clean it come back up hold the salmon nice and firm now let the knife do the work okay through and off now from there slice that off take that off lay that back down come through there i want to see a nice clean carcass like that i don't want to see any salmon left on there trim round the salmon and this is where you take these first fine bones out， don't go too deep keeping that belly on there so that flavor is again clean board clean knife you've got clean slices use the sharp knife come through slice down through the dorsal fin and remove that off this is a bit of bone left on there come back up in and off remove the fin very carefully and every time you do this you're taking off many cuts of salmon for obvious reasons turn that over and then think about the portions one two three four five so we trim the tail there， one two on three four on and this bit here just tidy that up a little bit five on second side clean the board down same procedure again big knife round thin come off now we're near as many bones this time round turn it round look at the cut mirror what you've just done there and there we have two four six eight ten portions of salmon filleted lines with precision and finesse ten portions out of your salmon understood sure yeah right lobster first off off with the tools now from there tail lift open and twist okay now open up at tail press it in between your hand palmer hand in and squeeze the top part of that tail literally squeeze once it squeeze hold it open and twist and literally do not burst the lobster and then when you get down to the third one thumb on here push in and gently literally pull out the tail from there claws separate the knuckle pull the first claw twist and pull turn out get rid of that water again separate the knuckle twist drain out and pull from there big knife hold up the claw in twist burst off your finger in and off of the claw。