Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. ![]() ![]() When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips. ![]() While the chips are frying, transfer the fish from the kitchen paper to a baking tray.When the chips are nice and dry, fry in the oil that the fish were cooked in at 180☌/350☏ until golden and crisp.Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.it should stick to whatever you're coating). Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e.Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190☌/375☏.Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into.Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes. To make the mushy peas, pick and finely chop the mint leaves.Peel and slice the potatoes into chips.A plaque and the boiler remain as a lasting memorial to Lake Huron sailors, located approximately two miles south of Kincardine. The wooden parts of the Erie Belle have long since been broken up and washed away. The water got low and when the pumps did force some water into the boiler it has the same effect as sparks on gunpowder.”įollowing the explosion the tug drifted in towards the shoreline where the boiler now lies. It is supposed the pump which supplied the boiler has become choked in some manner and that the trouble was not noticed by the engineer who was in charge. What caused the accident will never be known. Though the vessel herself was lost, fortunately the lives of eight of the twelve crew had been saved. “About 3:30 this afternoon a loud report like the discharge of a 20 pounder cannon was heard in town, and while conjecturing the cause, word was received the the tug Erie Belle, had blown up. ![]() A news dispatch released in Kincardine give account to what happened. Because of huge boulders that lie on the bottom of the page rising near to the surface the Erie Belle had to heave-to a considerable distance from shore. Carter which was stranded in shoal waters two miles south along the shoreline. On Wednesday, Novemat 8:00 a.m., the Erie Belle, built 1862, in Cleveland, Ohio, pulled out of the Kincardine harbour, bound for the salvage of the Schooner J.N.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |