#catchncook

Thіѕ іѕ аn еаѕу mеаl tо cook аnd, with ѕоmе еаrlу preparation іt’ѕ іdеаl whеn уоu hаvе guеѕtѕ. Filleting and frееzіng thе trоut оn thе dау of уоur саtсh, іf уоu hаvе time, not only saves rооm in your freezer but аlѕо mаkеѕ the preparation оn the cay much ѕіmрlеr аnd ԛuісkеr. I rесеntlу сооkеd mу Posh Fіѕh аnd Chірѕ fоr six аt a fаmіlу holiday in Nоrfоlk ѕаvіng a lоng queue аt thе chip ѕhор! The Fish аnd Chips have moist, tеndеr fіѕh fillets wrарреd іn a light сrіѕру beer bаttеr, thanks tо a double fry. Sеrvеd wіth ѕоmе сrіѕр fries аnd mаlt vinegar thеу'rе unbеаtаblе. For those thаt are nеw tо fishing, and dо nоt еvеn hаvе аn іdеа on how tо саtсh fіѕh, уоu саn click on thіѕ lіnk tо оur previous article on hоw tо catch fіѕh, and уоu саn аlѕо click on thіѕ lіnk for еԛuірmеnt which wоuld hеlр you оn уоur fishing campaign.

Cleaning the Fish Thіѕ is probably the mоѕt unpleasant ѕtер іn thе сооkіng рrосеѕѕ. Evеn ѕоmе оf uѕ who hаvе dоnе іt іndеfіnіtеlу still dоn’t fееl аt еаѕе whіlе dоіng thіѕ. We’re catching fish, ѕо thаt mеаnѕ thаt wе ѕhоuld end its lіfе fіrѕt. Fіnd the mоѕt merciful wау tо dо so. A mеthоd that has bееn uѕеd over thе уеаrѕ іѕ to hіt іtѕ head as hаrd аѕ роѕѕіblе. Thаt wау, dеаth will hарреn almost instantly. Nоw lеt’ѕ ѕее all thе important ѕtерѕ for рrореrlу gutting and cleaning thе fіѕh.   Facebook Twitter Instagram Pinterest Google-plus Android

Introduction: This is an easy meal to cook and, with some early preparation it’s ideal when you have guests. Filleting and freezing the trout on the day of your catch, if you have time, not only saves room in your freezer but also makes the preparation on the cay much simpler and quicker. I recently cooked my Posh Fish and Chips for six at a family holiday in Norfolk saving a long queue at the chip shop! The Fish and Chips have moist, tender fish fillets wrapped in a light crispy beer batter, thanks to a double fry. Served with some crisp fries and malt vinegar they're unbeatable. For those that are new to fishing, and do not even have an idea on how to catch fish, you can click on this link to our previous article on  how to catch fish, and you can also click on this link for equipment which would help you on your fishing campaign.  

Cleaning the Fish This is probably the most unpleasant step in the cooking process. Even some of us who have done it indefinitely still don’t feel at ease while doing this. We’re catching fish, so that means that we should end its life first. Find the most merciful way to do so. A method that has been used over the years is to hit its head as hard as possible. That way, the death will happen almost instantly. Now let’s see all the important steps for properly gutting and cleaning the fish.   Facebook Twitter Instagram Pinterest Google-plus Android

Introduction: This is an easy meal to cook and, with some early preparation it’s ideal when you have guests. Filleting and freezing the trout on the day of your catch, if you have time, not only saves room in your freezer but also makes the preparation on the cay much simpler and quicker. I recently cooked my Posh Fish and Chips for six at a family holiday in Norfolk saving a long queue at the chip shop! The Fish and Chips have moist, tender fish fillets wrapped in a light crispy beer batter, thanks to a double fry. Served with some crisp fries and malt vinegar they're unbeatable. For those that are new to fishing, and do not even have an idea on how to catch fish, you can click on this link to our previous article on  how to catch fish, and you can also click on this link for equipment which would help you on your fishing campaign.  

Cleaning the Fish This is probably the most unpleasant step in the cooking process. Even some of us who have done it indefinitely still don’t feel at ease while doing this. We’re catching fish, so that means that we should end its life first. Find the most merciful way to do so. A method that has been used over the years is to hit its head as hard as possible. That way, the death will happen almost instantly. Now let’s see all the important steps for properly gutting and cleaning the fish.     Facebook Twitter Instagram Pinterest Google-plus Android

Introduction: This is an easy meal to cook and, with some early preparation it’s ideal when you have guests. Filleting and freezing the trout on the day of your catch, if you have time, not only saves room in your freezer but also makes the preparation on the cay much simpler and quicker. I recently cooked my Posh Fish and Chips for six at a family holiday in Norfolk saving a long queue at the chip shop! The Fish and Chips have moist, tender fish fillets wrapped in a light crispy beer batter, thanks to a double fry. Served with some crisp fries and malt vinegar they're unbeatable. For those that are new to fishing, and do not even have an idea on how to catch fish, you can click on this link to our previous article on  how to catch fish, and you can also click on this link for equipment which would help you on your fishing campaign.  

Cleaning the Fish This is probably the most unpleasant step in the cooking process. Even some of us who have done it indefinitely still don’t feel at ease while doing this. We’re catching fish, so that means that we should end its life first. Find the most merciful way to do so. A method that has been used over the years is to hit its head as hard as possible. That way, the death will happen almost instantly. Now let’s see all the important steps for properly gutting and cleaning the fish. We gut the fish by inserting the tip of our knife into the belly near the tail. Then, we make a shallow cut all the way to the head. However, make sure not to hurt the intestines, as the fish will then have an awful and bitter taste. Slowly open the body and get all the intestines out. Cut out the anus. If there’s a dark spot near the backbone, remove it with something dull, since that’s the kidney. Find running water to rinse the fish. A stream will always do. However, if you’re planning to fish on a lake, make sure to bring bottled or tap water with you. Cut off the fins. You can leave the head on if you prefer. Fins need to be cut out simply because they’re sharp and unnecessary. Scraping the scales is probably the most tiring part. It needs to be done thoroughly. You can do it with your knife or anything that’s serrated. We always feel relieved once we’re done with this part since the real fun starts once it’s finished. We usually don’t de-bone or make fillets out of the catch simply because it takes too much time, and we’re usually very hungry by this point. However, you can do it if you like. Starting the Fire We usually split up, and while one of us cleans the fish, the other one starts the fire. Why? Well, getting the right heat will take some time. We don’t need large flames, as they will simply damage our catch. The fire must burn down to embers in order for the fish to properly cook. First of all, find some small dry branches, dry leaves and put them in one place. They will be the basis for starting the fire. Larger branches and logs are the meat. They go in as soon as the fire starts. However, the fire will need some mass, so make sure to add wood and let it burn for some time. Once it’s reduced to hot coal, you may proceed with cooking. Here, we will show you two different ways you can cook your fish. They both give a delightful taste, and we recommend to try them out. Ingredients (serves two):

• One medium to large trout filleted (around 900g – 1200g) • Salt and pepper • One large knob of butter • Plain flour for dusting • Olive or vegetable oil for pan frying trout and coating potato wedges (posh chips!) • One Lemon • Twp baking Potatoes about 225g (8oz) each • A sauce of your choice (tarter, ketchup etc) • Garden or mushy peas • Vinegar (optional) Method:

• Wash the potatoes and slice each potato into eight wedges. Then rinse the wedges in a bowl and dry them on kitchen paper. Place them in a large bowl and coat with olive oil, sprinkle with plenty of black pepper and sea salt. Place them on a greased baking tray and put in the pre-heated oven for 35 to 40 minutes at 200C fan / Gas7. After 20 minutes turn the wedges to ensure an even crisp bake. • In a saucepan, boil the water for the garden peas and place the peas in the boiling water just before pan frying the trout fillets. • Dry the trout fillets on kitchen paper, season with salt, pepper and lightly dust the skin side with plain flour. Heat (moderate) the olive oil in a non-stick frying pan and add a large knob of butter. Once the butter starts to sizzle, place the trout in the pan skin down. After four minutes turn the fillets over for a further two minutes or until cooked through. • Plate up with a slice of lemon and enjoy. Cooks Tips • As an option, add freshly chopped rosemary to the potato wedges before baking • Replace garden peas with mushy peas or have both! • Soaking the wedges in water removes the excess potato starch which prevents the wedges from sticking together and helps achieve maximum crispness • If you have not filleted trout before then take a look on YouTube. It’s easier than you think! • Excellent with a glass of beer or your favorite white wine • You can microwave the potato wedges by arranging the wedges around the edge of a large microwave plate and cook on a high for 6-8 minutes. Re-arrange wedges and cook for a further 6-8 minutes   Here is another method you can make use of in preparing your fish and chips   Ingredients: ·       4 medium potatoes (I used a mix of yukon gold and russet) ·       4 medium fish fillets (cod, haddock and albacore work well) ·       2/3 cup all-purpose flour ·       2 tablespoons cornstarch ·       1/4 teaspoon paprika ·       1/4 teaspoons onion powder ·       vegetable oil (for frying) ·       1/4 teaspoon baking powder ·       1/2 cup beer very cold (you may need a little more) Method: ·       Scrub the potatoes well, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you're pressed for time, but your potatoes won't turn out as crisp. ·       Mix the flour, cornstarch, paprika, and onion powder in a medium bowl until well combined. Dust each fish fillet with the flour mixture on all sides. ·       Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to 330 degrees F. Line a 2 wire racks with 2 layers of paper towels each. ·       Fry the potatoes in batches until a light tan color and the edges are just starting to brown. Transfer the fried chips to one prepared rack to drain. ·       When the potatoes are done frying, add the baking powder to the flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, just make sure you do not over-mix the batter or it will end up heavy. ·       Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown. Transfer to the second prepared rack as they finish frying. ·       When the fish is done frying, increase the heat of the oil to 375 degrees F. Fry the chips a second time until they are golden brown and crisp. Drain on a rack and sprinkle with salt. ·       Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish and chips with lemon wedges or vinegar. How to Keep Fish Warm for Dinner The answer to this question really depends on the way you're preparing your fish. If you've steamed, baked or sauteed your fish, you're in luck all you have to do is turn the heat off, put a lid on your pot or pan, and let it sit for up to 20 minutes. The steam will gently warm your fish until you're ready to serve. If you've taken care not to overcook your fish in the first place, keeping it steamy for 20 minutes won't dry it out. But when it comes to retaining a crispy skin or batter on skin-on or fried fish, it gets a little trickier. The biggest cooking error that leads to sogginess is wrapping or covering anything with a crunchy coating. Though it's tradition in Britain to deliver fish and chips wrapped in newspaper, it's actually a huge mistake. The contents of the package end up steaming themselves into soggy submission. To keep batter or skin crispy when you're cooking up fish in batches, try this technique: ·       Heat your oven to 200 degrees Fahrenheit. ·       When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the oven for up to 30 minutes. ·       When it's ready, eat it immediately, and eat it all especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory. ·       When keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 degrees Fahrenheit for more than four hours. At that temperature range, bacteria begins to grow rapidly and will quickly take over your food. (Keep this in mind for those summer picnics!) How to get Fish Batter to Stick Give your fish a light dusting of corn starch before dredging in the batter. Flour works to some extent but without gluten formation flour is working as a drying agent more than anything else. Corn starch is, as its name implies, a starch which will actually act as a weak glue when heated wet. Just don't pile it on. dredge each fillet in the corn starch and tap off the excess until you're left with a thin, uniform layer. Your batter will stick to the corn starch, which will stick to the fish.

Phil Cross Phil Cross was brought up in rural south Leicester shire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realized it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis. Conclusion: The “fish” in fish and chips is generally cod or haddock, but other white fish, like Pollock, plaice, and skate, aren’t uncommon, along with halibut, flounder, and tilapia in the United States. It all comes down to what’s available — many restaurants will let you choose from several options (be wary of a restaurant that can’t tell you what kind of fish goes into the fish and chips). The batter for this dish is generally just flour and water with some baking soda and vinegar added, but some restaurants replace the water with beer or milk. As for the chips, British fries are usually thicker than their American counterparts, with a super crunchy exterior and light and fluffy interior. The whole platter is served with a wedge of lemon and some malt vinegar on the side, and in the United States you’ll usually get tartar sauce as well. A popular side dish is mushy peas, which is exactly what it sounds like: peas cooked down until they’re mushy (it tastes better than it sounds).     Facebook Twitter Instagram Pinterest Google-plus Android

Introduction: This is an easy meal to cook and, with some early preparation it’s ideal when you have guests. Filleting and freezing the trout on the day of your catch, if you have time, not only saves room in your freezer but also makes the preparation on the cay much simpler and quicker. I recently cooked my Posh Fish and Chips for six at a family holiday in Norfolk saving a long queue at the chip shop! The Fish and Chips have moist, tender fish fillets wrapped in a light crispy beer batter, thanks to a double fry. Served with some crisp fries and malt vinegar they're unbeatable.

Cleaning the Fish This is probably the most unpleasant step in the cooking process. Even some of us who have done it indefinitely still don’t feel at ease while doing this. We’re catching fish, so that means that we should end its life first. Find the most merciful way to do so. A method that has been used over the years is to hit its head as hard as possible. That way, the death will happen almost instantly. Now let’s see all the important steps for properly gutting and cleaning the fish. We gut the fish by inserting the tip of our knife into the belly near the tail. Then, we make a shallow cut all the way to the head. However, make sure not to hurt the intestines, as the fish will then have an awful and bitter taste. Slowly open the body and get all the intestines out. Cut out the anus. If there’s a dark spot near the backbone, remove it with something dull, since that’s the kidney. Find running water to rinse the fish. A stream will always do. However, if you’re planning to fish on a lake, make sure to bring bottled or tap water with you. Cut off the fins. You can leave the head on if you prefer. Fins need to be cut out simply because they’re sharp and unnecessary. Scraping the scales is probably the most tiring part. It needs to be done thoroughly. You can do it with your knife or anything that’s serrated. We always feel relieved once we’re done with this part since the real fun starts once it’s finished. We usually don’t de-bone or make fillets out of the catch simply because it takes too much time, and we’re usually very hungry by this point. However, you can do it if you like. Starting the Fire We usually split up, and while one of us cleans the fish, the other one starts the fire. Why? Well, getting the right heat will take some time. We don’t need large flames, as they will simply damage our catch. The fire must burn down to embers in order for the fish to properly cook. First of all, find some small dry branches, dry leaves and put them in one place. They will be the basis for starting the fire. Larger branches and logs are the meat. They go in as soon as the fire starts. However, the fire will need some mass, so make sure to add wood and let it burn for some time. Once it’s reduced to hot coal, you may proceed with cooking. Here, we will show you two different ways you can cook your fish. They both give a delightful taste, and we recommend to try them out. Ingredients (serves two):

• One medium to large trout filleted (around 900g – 1200g) • Salt and pepper • One large knob of butter • Plain flour for dusting • Olive or vegetable oil for pan frying trout and coating potato wedges (posh chips!) • One Lemon • Twp baking Potatoes about 225g (8oz) each • A sauce of your choice (tarter, ketchup etc) • Garden or mushy peas • Vinegar (optional) Method:

• Wash the potatoes and slice each potato into eight wedges. Then rinse the wedges in a bowl and dry them on kitchen paper. Place them in a large bowl and coat with olive oil, sprinkle with plenty of black pepper and sea salt. Place them on a greased baking tray and put in the pre-heated oven for 35 to 40 minutes at 200C fan / Gas7. After 20 minutes turn the wedges to ensure an even crisp bake. • In a saucepan, boil the water for the garden peas and place the peas in the boiling water just before pan frying the trout fillets. • Dry the trout fillets on kitchen paper, season with salt, pepper and lightly dust the skin side with plain flour. Heat (moderate) the olive oil in a non-stick frying pan and add a large knob of butter. Once the butter starts to sizzle, place the trout in the pan skin down. After four minutes turn the fillets over for a further two minutes or until cooked through. • Plate up with a slice of lemon and enjoy. Cooks Tips • As an option, add freshly chopped rosemary to the potato wedges before baking • Replace garden peas with mushy peas or have both! • Soaking the wedges in water removes the excess potato starch which prevents the wedges from sticking together and helps achieve maximum crispness • If you have not filleted trout before then take a look on YouTube. It’s easier than you think! • Excellent with a glass of beer or your favorite white wine • You can microwave the potato wedges by arranging the wedges around the edge of a large microwave plate and cook on a high for 6-8 minutes. Re-arrange wedges and cook for a further 6-8 minutes   Here is another method you can make use of in preparing your fish and chips   Ingredients: ·       4 medium potatoes (I used a mix of yukon gold and russet) ·       4 mediumfish fillets (cod, haddock and albacore work well) ·       2/3 cup all-purpose flour ·       2 tablespoons cornstarch ·       1/4 teaspoon paprika ·       1/4 teaspoons onion powder ·       vegetable oil (for frying) ·       1/4 teaspoon baking powder ·       1/2 cup beer very cold (you may need a little more) Method: ·       Scrub the potatoes well, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you're pressed for time, but your potatoes won't turn out as crisp. ·       Mix the flour, cornstarch, paprika, and onion powder in a medium bowl until well combined. Dust each fish fillet with the flour mixture on all sides. ·       Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to 330 degrees F. Line a 2 wire racks with 2 layers of paper towels each. ·       Fry the potatoes in batches until a light tan color and the edges are just starting to brown. Transfer the fried chips to one prepared rack to drain. ·       When the potatoes are done frying, add the baking powder to the flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy. ·       Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown. Transfer to the second prepared rack as they finish frying. ·       When the fish is done frying, increase the heat of the oil to 375 degrees F. Fry the chips a second time until they are golden brown and crisp. Drain on a rack and sprinkle with salt. ·       Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish and chips with lemon wedges or vinegar. How to Keep Fish Warm for Dinner The answer to this question really depends on the way you're preparing your fish. If you've steamed, baked or sauteed your fish, you're in luck all you have to do is turn the heat off, put a lid on your pot or pan, and let it sit for up to 20 minutes. The steam will gently warm your fish until you're ready to serve. If you've taken care not to overcook your fish in the first place, keeping it steamy for 20 minutes won't dry it out. But when it comes to retaining a crispy skin or batter on skin-on or fried fish, it gets a little trickier. The biggest cooking error that leads to sogginess is wrapping or covering anything with a crunchy coating. Though it's tradition in Britain to deliver fish and chips wrapped in newspaper, it's actually a huge mistake. The contents of the package end up steaming themselves into soggy submission. To keep batter or skin crispy when you're cooking up fish in batches, try this technique: ·       Heat your oven to 200 degrees Fahrenheit. ·       When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the oven for up to 30 minutes. ·       When it's ready, eat it immediately, and eat it all especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory. ·       When keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 degrees Fahrenheit for more than four hours. At that temperature range, bacteria begins to grow rapidly and will quickly take over your food. (Keep this in mind for those summer picnics!) How to get Fish Batter to Stick Give your fish a light dusting of corn starch before dredging in the batter. Flour works to some extent but without gluten formation flour is working as a drying agent more than anything else. Corn starch is, as its name implies, a starch which will actually act as a weak glue when heated wet. Just don't pile it on. dredge each fillet in the corn starch and tap off the excess until you're left with a thin, uniform layer. Your batter will stick to the corn starch, which will stick to the fish.

Phil Cross Phil Cross was brought up in rural south Leicester shire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realized it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis. Conclusion: The “fish” in fish and chips is generally cod or haddock, but other white fish, like Pollock, plaice, and skate, aren’t uncommon, along with halibut, flounder, and tilapia in the United States. It all comes down to what’s available — many restaurants will let you choose from several options (be wary of a restaurant that can’t tell you what kind of fish goes into the fish and chips). The batter for this dish is generally just flour and water with some baking soda and vinegar added, but some restaurants replace the water with beer or milk. As for the chips, British fries are usually thicker than their American counterparts, with a super crunchy exterior and light and fluffy interior. The whole platter is served with a wedge of lemon and some malt vinegar on the side, and in the United States you’ll usually get tartar sauce as well. A popular side dish is mushy peas, which is exactly what it sounds like: peas cooked down until they’re mushy (it tastes better than it sounds).     Facebook Twitter Instagram Pinterest Google-plus Android

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