Fish ‘n Chips Served with a Twist

In many countries, fish ‘n chips has been a common dish made of deep-fried fish dipped in a batter mixture with cut fries and an accompanying sauce that many people enjoy. But do you know that this same dish is served differently in different countries?  For instance, in the United States, fish ‘n chips is often served with thinner-cut fries or what we call home fries or steak fries.  At the same time, it comes with tartar sauce or ketchup with mustard.  And in some areas in this country such as Chicago and Detroit, fish ‘n chips is served together with potato salad or macaroni salad and coleslaw as this dish is pretty popular for Catholics during Lenten season where their religious traditions mandate them not to eat meat on Fridays.

On the other hand, in the United Kingdom, where the fish ‘n chips originated from, was introduced to this country by the Spanish and Portuguese Jews that came in the 17th and 18th century.  Today, it’s often served with thicker-cut fries and malted vinegar and salt to give it that tangy taste.

The thing with salsa is that it’s easy to prepare as the ingredients that you use to make it are readily available in any supermarket or grocery store and making your own blend of homemade salsa ensures that what you put in it are fresh and have no artificial preservatives.

Here are a couple of salsa recipes that you can try at home and serve together with fish ‘n chips the next time around that you can certainly enjoy.

Spicy Jalapeno Salsa

6 Jalapenos, stems/seeds removed, chopped

6 Tomatoes, skins and seeds removed, chopped

1 Tsp salt

½ Cup white onion, chopped

½ Cup cilantro, chopped

2 Cloves garlic, chopped

1 Red pepper, roasted, skin and seeds removed and chopped fine

1 Green pepper, roasted, skin and seeds removed and chopped fine

1 Cucumber skinned and seeds removed then chopped fine

Mix 10z of each tequila, white wine vinegar with 2 tsp of white sugar until dissolved and toss through the vegetable garnish.  Mix well and then, place in an airtight container over night before using.

Tongue Stripper

6 Large fresh (not canned) jalapenos (that’s about 1 cup, diced)

8 Medium tomatoes (just about 5 cups chopped)

½ of a Large onion (about 1 cup, minced)

1/8 Cup olive oil

1/8 cup red wine vinegar

½ Clove minced garlic

1/8 Cup sugar

1 Tablespoon salt

Juice from ½ lime

Juice from ½ lemon

Chemist goggles

Rubber gloves

Put on gloves and goggles (optional)

Do all your chopping and mincing and put your tomatoes, onions, jalapenos, garlic, sugar, salt, oil, vinegar, lime juice, lemon juice and sppon that you are going to stir in a pot.

Stir and simmer occasionally for about 25 minutes.

Drain the excess juice.

Chill your salsa in the refrigerator and then, serve.

Source by John Weisenberger

jakobs

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