Dining out for fish and chips often beats homemade due to professional cooking skills. However, with guidance from expert Roberta Muir, it's possible to master this dish at home. She highlights common mistakes such as selecting the wrong fish, using thick batter, cooking at low temperatures, and overcrowding the pan. Muir stresses the importance of using firm white fish like cod, and she suggests a healthier method for preparing chips, advocating for a less oil-intensive approach that still delivers great taste.
Choosing the right fish for fish and chips is essential; Roberta Muir recommends firm, white fish like cod to truly elevate the dish.
Muir emphasizes avoiding common mistakes such as thick batter and low cooking temperatures, which can ruin the classic fish and chips experience.
The last piece of advice from Muir is a game-changer; she advocates for a healthier, less oil-dependent method for making chips, transforming their definition.
Dining out offers the best fish and chips experience, yet with some guidance and avoidance of kitchen pitfalls, homemade versions can be nearly as good.
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