{"id":6848,"date":"2023-05-09T22:36:56","date_gmt":"2023-05-09T19:36:56","guid":{"rendered":"http:\/\/andrestover.com\/?p=6848"},"modified":"2023-05-09T22:36:59","modified_gmt":"2023-05-09T19:36:59","slug":"fishn-chips","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/fishn-chips\/","title":{"rendered":"Fish\u2019n Chips"},"content":{"rendered":"\n<p>Inglise rahvustoiduks loetud kiirtoit, mis koosveb enamasti taignas paneeritud kalafileest, sinna juurde pakutavatest friikartulitest ning sageli ka rohelise herne tambist. Inglismaal levis see toit 19 sajandi alguses ning saanutas maksimaalse tuntuse 1930-ndatel aastatel. Ka n\u00fc\u00fcd on fish\u2019n chips v\u00e4ga populaarne kaasam\u00fc\u00fcgikohtades pubides pakutav roog.<br>T\u00e4nap\u00e4eval on see levinud laialt \u00fcle maailma, iga regioon, kus seda pakutakse annab toidule juurde oma n\u00fcansi. P\u00fc\u00fcdsin j\u00e4rgida v\u00f5imalikult klassikalist varianti sellest retseptist, valmistades paneerimistaigna heleda \u00f5lle baasil ja kasutades tursafileed.<br>Ise valmistades saavutab see toit t\u00e4iesti teise taseme. Kui kellelgi on plaan teha s\u00f5pradega koos- ajaveetmise \u00f5htu, siis selline toit p\u00fc\u00fcaks kindlasti seltskonnas pilku.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-6849\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: umbes 1 tund<br>Tase: Keskmine<br>Kogus: Kahele<\/mark><\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Kaks tursafileed trimmitud ilusaks 20 cm pikkuseks, neljakandiliseks t\u00fckiks.<br>4 suuremat kartulit koorituna ja l\u00f5igatuna umbes 7-8 mm paksusteks kangideks<br>400 g k\u00fclmunud rohelisi herneid<br>V\u00e4ike kimp v\u00e4rske piparm\u00fcndi lehti<br>1 pudel v\u00f5i purk heledat \u00f5lut<br>Nisujahu paneeringutaigna valmistamiseks. Kogust on keerukas \u00f6elda, aga \u00f5llega kokku segades peab tainas olema umbes hapukoore paksune<br>Musta pipart ja meresoola maitsestamiseks<br>Natuke jahu kala paneerimiseks<br>1 pudel toidu\u00f5li kala k\u00fcpsetamiseks ja friikartulite valmistamiseks<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Koori kartulid ning l\u00f5ika need umbes 7-8 mm paksusteks kangideks. Kes soovib peenemaid friikartuleid, v\u00f5ib l\u00f5igata kartulid ka peenemateks t\u00fckkideks.<\/li><li>Lase kastrulis vesi keema, lisa soola ja vala keevasse vette kartulid. Keeda 5 minutit. Vala kartulid s\u00f5elale ja kui vesi \u00e4ra n\u00f5rgub, siis majapidamispaberile, et kartulid kuivaksid.<\/li><li>Valmista ette kala. Trimmi tursafileed kenaks t\u00fckiks, mis on umbes 15-20 cm pikk.<\/li><li>Maitsesta kala meresoola ja musta pipraga.<\/li><li>Valmsita tainas. Vala kaussi hele \u00f5lu, lisa v\u00e4hehaaval jahu ja sega vispliga. Lisa jahu kuni tainas omandab umbes hapukoore paksuse. Lisa taignale kergelt meresoola.<\/li><li>Aja paksup\u00f5hjalises potis toidu\u00f5li 190 kraadi juurde kuumaks.<\/li><li>Vala taldrikule jahu ja paneeri maitsestatud kala t\u00fckke jahus, et tainas kalale paremini k\u00fclge j\u00e4\u00e4ks.<\/li><li>T\u00f5sta kalat\u00fckk taignasse ja j\u00e4lgi, et tainas kleepuks igalt poolt kalale k\u00fclge.<\/li><li>Libista kala ettevaatlikult kuuma \u00f5lisse ja lase umbes 30 sekundit frittida. Toimi teise kalat\u00fckiga samamoodi. Oluline on, et kalat\u00fckkide \u00f5lisse laskmisel on veidi vahet, et need omavahel kokku ei kleepuks. V\u00f5ib ka frittida kalat\u00fckke \u00fckshaaval.<\/li><li>Kui kalad on umbes minuti frittinud, siis t\u00f5sta kalat\u00fckk kahvli v\u00f5i pannilabidaga ettevaatlikult \u00f5li pinnale ja t\u00f5sta lusikaga veel lisaks tainast. Keera kalat\u00fckk ringi ja korda seda ka teise k\u00fcljega.<\/li><li>Friti kalat\u00fckke seni kui need muutuvad kuldpruunideks ja kr\u00f5bedateks. Keera vahepeal kahvli v\u00f5i pannilabidaga kalat\u00fckke \u00fcmber.<\/li><li>Samal ajal aja v\u00e4ikeses kastrulis vesi keema, lisa natuke soola ja rohelised herned ja keeda umbes 5 minutit.<\/li><li>Vala vesi hernestelt \u00e4ra ja vala herned kaussi, haki natuke piparm\u00fcndi lehti ja lisa hernestele, maitsesta musta pipra ja soolaga ning tambi kahvliga herned puruks. Ei ole vaja liiga \u00fchtlaseks tampida, pigem j\u00e4etakse hernepuder t\u00fckiliseks.<\/li><li>Kui kala on valmis frititud, siis t\u00f5sta kala majapidamispaberiga kaetud taldrikule.<\/li><li>T\u00f5sta ettevaatlikult kartulid kuuma \u00f5lisse ja friti kuni need on muutunud sobivalt kuldseks. Kartulite keetmine muudab need pealt pehmeks ja need muutuvad \u00f5lis frittides eriti kr\u00f5bedaks.<\/li><li>Kui kartulid on piisavalt pruunid, siis t\u00f5sta need majapidamispaberile n\u00f5rguma.<br>Serveeri toitu sedasi, et sea kala ja friikartulid kenasti taldrikule, soovi korral v\u00f5id friikartulid serveerida pakkepaberist torbikus. T\u00f5sta hernepuder eraldi kaussi.<br>Serveeri koheselt. Kala on pikka aega pealt kr\u00f5be ja seest v\u00e4ga tuline. Kartulite ja hernepudruga ei pea v\u00e4ga kiirustama.<br>Valmis!!<\/li><\/ol>\n\n\n\n<p>P.S. mina kasutan frittimis\u00f5li uuesti. Sellega ei ole midagi juhtunud nende paari asja praadimisega. Ma lasen sellel jahtuda, kasutan peenikest s\u00f5ela ja lehtrit ja valan selle pudelisse tagasi ning kasutan toidu valmistamiseks.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-6850\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/05\/Fish-and-Chips_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-6848\" data-postid=\"6848\" class=\"themify_builder_content themify_builder_content-6848 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Inglise rahvustoiduks loetud kiirtoit, mis koosveb enamasti taignas paneeritud kalafileest, sinna juurde pakutavatest friikartulitest ning sageli ka rohelise herne tambist. Inglismaal levis see toit 19 sajandi alguses ning saanutas maksimaalse tuntuse 1930-ndatel aastatel. Ka n\u00fc\u00fcd on fish\u2019n chips v\u00e4ga populaarne kaasam\u00fc\u00fcgikohtades pubides pakutav roog.T\u00e4nap\u00e4eval on see levinud laialt \u00fcle maailma, iga regioon, kus seda pakutakse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,19],"tags":[27,390,346,726],"class_list":["post-6848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kiirtoidud","category-rahvustoidud","tag-herned","tag-peppermint","tag-potato","tag-cod-2","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=6848"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6848\/revisions"}],"predecessor-version":[{"id":6873,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6848\/revisions\/6873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/6851"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=6848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=6848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=6848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}