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More on KentOnline
We’re a nation of fish and chip lovers – so Friday, June 2, is a date to savour.
National Fish and Chip Day 2017 will see people across the county celebrating their love of the perfect Friday night meal from fish and chip shops, pub chains, restaurants and retailers, to the fishermen and farmers who provide the ingredients to create it.
For the first event of its kind last year, #nationalfishandchipday trended on Twitter and Facebook so much that more than 28 million people saw, heard or read about it.
Fish and chips aren’t just for a Friday night, and if the steady stream of customers at popular Papa’s Barn is anything to go by, they’re for every night of the week.
The fish and chip restaurant and takeaway in London Road, Ditton, will be holding a like, share and win competition for the day on social media.
The business, run by Michael and Theo Papa-Adams, which has won numerous awards, also recently branched out with a gluten free day.
Gavin Lewis, from the business, said: "Its great to see so many shops taking part in a celebration to our national dish fish and Chips. The industry has really moved forwards with a lot of shops only using sustainably caught fish.
"There is not just one secret to great fish and chips. There are lots of factors, from choosing the finest quality fish to using cool ice water when making your batter. A good tip for chips is double frying. Firstly fry your potatoes in a relatively cool oil then once their soft let them drain and heat the oil back up. When your ready, refry the chips in hot oil, for 1-2 minutes. This will give you a perfect crispy on the outside and fluffy on the inside chip. Don’t forget to get your sauces ready - we like Papas Smoky Tomato Sauce."
To mark National Fish and Chip Day, Simon Oakley, executive chef for Rocksalt in Folkestone, The Wife of Bath in Wye, Duke William at Ickham near Canterbury and the Smokehouse in Folkestone, has shared his slightly different take to try.
He said: “My alternative fish and chips would be this simple but delicious braised turbot. It’s a relatively healthy option too, perfect for sharing any day of the week or a special occasion. This also works well with brill, skate or sole instead of turbot.
“I like to support National Fish and Chip Day as there is almost something patriotic about fish and chips in this country. What could be more British than walking along the coast eating good fish and chips while breathing in the salty sea air. It’s a nutritious fast food and even better when using sustainable fish.”
RECIPE
Whole braised turbot to share, sweet potato paprika wedges and purple sprouting broccoli
Serves 2
1 x 800g-1kg turbot, skin removed
A little vegetable oil for cooking
Knob of butter
300ml white chicken stock
100ml white wine
100ml double cream
Handful of chopped parsley
Juice of ½ a lemon
Salt & pepper to season
1. Heat the oil in a non stick pan over a medium/high heat, place the fish fat side down (you will notice that the fillets on one side are thicker than the other),
2. Maintain the heat for a golden brown colour, then turn the fish over to get the same colour. Add a knob of butter into the pan, which will begin to foam, and spoon this over the fish. Add the white wine, which will quickly reduce. Add the chicken stock followed by the cream, and season well.
3. Cover the pan with foil and place into a pre-heated oven at 200C for 7-8 minutes until cooked – test by pressing gently in the centre along the back bone near the head end to feel the 2 fillets of fish separate (slide) away in either direction. Remove the fish from the pan and place onto a serving plate and set to one side.
4. Place the sauce in the pan back onto the heat and bring to the boil. Season and finish with chopped parsley and a squeeze of lemon. Serve a little sauce over the fish and put the rest to the side.
For the wedges
2 medium sweet potatoes
1tsp sea salt
½ tsp chopped rosemary
½ tsp sweet smoked paprika
10g virgin coconut oil (or vegetable oil)
Wash the potatoes, cut into rough wedges lengthways 2-3cm in diameter, place into a roasting tray, toss together with salt, paprika, rosemary and oil until evenly coated. Roast in a pre-heated oven @200c for approx 25 minutes. Turn a couple of times throughout until cooked through and lightly roast coloured.
