Place the chips on four warm plates, the fish on top and garnish with lemon and parsley. Serve tartare sauce on the side.
Serving suggestions
I like my homemade fish and chips served very simply with just some frozen peas and lemon wedges served on the side.
Diners who enjoy seafood but do not always appreciate strong, fishy flavors prefer to use lemon to reduce the intensity of the taste.
At the very least, a cooked fish fillet will always benefit from a spritz of lemon or lime. If you briefly marinate that fillet in lemon or lime juice before cooking it, it becomes much more flavorful without tasting acidic.
Lemon is more than just a garnish in fish dishes. It is used to get rid of the unpleasant fish smell and taste. Cooked fish contains "amines" which are molecules responsible for the fishy taste and smell. Squeezing lemon on your fish improves taste and smell of fish as it breaks down the amines.
Then, one should move the fork above the fish while squeezing the lemon wedge against it with the opposite hand's fingers, thus releasing the juices onto the fish, and only on the fish. The wedge is then discarded to one side of the plate, never directly on the table or on the bread dish.
Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.
The upshot is that a squeeze of lemon is as good as a dash of salt in bringing out the flavor of just about any food. Besides making your mouth water, acidity cuts greasiness and heaviness and gives food a fresh, clean taste.
The acid in the lemon juice denatures the protein in the fish. You can see a visible difference if you've ever put lemon juice on raw fish: the fish turns opaque and firmer. A more common way to denature proteins is to use heat.
The classic condiment for fish and chips is vinegar with a sprinkle of salt. And love them or hate them, mushy peas are also traditional on the side. In addition, since the mid-seventies, a curry sauce has also gained favor. The only other sauces considered suitable are a splash of ketchup or in Scotland a brown sauce.
Lemons in particular can keep dishes with added sugar from becoming too cloying, cut the fat in pan sauces and on fried proteins, and help keep fruit salads and raw vegetables fresh and bright. Lemons can just as easily cozy up to sugar in a baked good as they can seafood and pastas.
Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.
What is Ceviche? The acid from the limes and lemons changes the structure of the proteins in the fish, essentially "cooking" the fish without using heat.
Lemon Juice Tenderizes Meat and Makes It Even Tastier
Lemon juice is a great meat tenderizer; the acidity gently breaks down the protein fibers in meat, according to Science Learning Hub.
But, it must be noted that vitamin C is extremely heat-sensitive, and the nutrient gets easily destroyed by heat. “This is why you should never put lemon juice on food which is still hot, or still cooking on the flame.
Originally Answered: What are the purposes of ordering Lemon slice(s) with a cup of water? Lemon in the water disguises the taste of poor-quality tap water. (It's also one reason why the water usually comes with ice: the cold numbs the taste buds and reduces volatile molecules you might smell.)
When cooking savory dishes, lime juice and orange juice make a good substitute for lemon juice. Replace the lemon juice with lime juice in equal amounts (e.g. 1 teaspoon for 1 teaspoon). Or, you could substitute the lemon juice with half as much white wine or white vinegar.
Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
If you want to make your fish taste citrus without using lemon, a lime juice can be used. It can be used to preserve food or drink because it has the same pH level and flavor.
Marinating fish or shellfish with vinegar, lemon juice, or lime juice gives them a nearly cooked appearance. Soak fish in water and vinegar for about an hour before cooking to keep the flesh white; more importantly, if you add vinegar to a court bouillon, the fish will remain whole and firm.