fish and chips
April 30th, 2009
You might not accept that you could lose weight while on a diet which includes fish and chips but it can happen. It is pivotal to not eat fish and chips or other high calorie seafood every day but in moderation.
As an example, I allow myself high calorie food once per week. I eat a reduced calorie diet 6 days a week, say 1200 to 2000 calories a day, and then one day, I eat anything - within moderation of course.
I have been using this method for the last month and it has enabled me to lose 5 kilos. I have not increased my exercise plan or taken any supplements or diet food. I have only been aware of what I eat most days of the week and then eat whatever I like one day of the week.
I also feel it is helpful if you have a little support when on a weight loss program and for that I joined the Biggest Loser club. They have lots of tools to enable you to monitor your progress and reach your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat english food. I never imagined|thought|believed I could lose 5 kilos while eating english meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some english food, I suggest|advise|propose you make fish and chips which is one of my favourite|most admired|most adored|best loved english recipes.
Fish and Chips
Americans eat fish and chips with tomato catsup. The English sprinkle dark vinegar (malt vinegar) over the fish and chips.
1 1/2 pounds potatoes, washed and peeled
2 pounds fillets of cod or scrod
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepper
Start preparing exactly 40 minutes before serving time. Slice potatoes into long sticks about 1/4-inch thick. Put sticks into a bowl and cover with ice cold water to soak. This will remove some of the starch and will result in a crispier and less fattening French fry.
Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.
Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.
While the fat is slowly getting up to temperature, drain the potatoes, getting as much moisture from them as possible with paper towels. Dip each piece of fish into the batter mixture. Allow excess batter to drip back into the bowl and gently immerse the fillet in the hot oil. Do not cook more than 2 or 3 pieces of fish at a time. The inside of the fish will be cooked when the outside batter is a mid to light brown. Turn the oven to low so that you can keep the cooked pieces of fish warm while the others are cooking.
Take 2 handsful of potatoes and carefully release them into the deep-fryer. When golden brown, remove with a slotted spoon so that you can shake off the excess oil, and turn onto paper towels.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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