Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Recipe type: Seasoning / Rubs / Spices
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
80g Fresh coriander leaves (with stems)
½ Red Pepper
½ Yellow Pepper
30ml Tabasco sauce
8 Portabello mushrooms (or procini)
30ml Onion Flakes
15ml Lemon pepper
15ml +15ml Cornstarch
For the Burger Patties
7.5ml Magic powder per 100g ground beef
10ml Water per 100g ground beef
For the Chicken
Roasting vegetables of your choice
To start, place 80g of fresh coriander, including the stems into drying racks.
Cut a half yellow pepper and a half red pepper into strips.
Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
During the machining the mixture will break down considerably leaving space to add more of the mixture.
Add more of the mixture along with some of the cornstarch.
Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
Put the mixture back into the grinder in batches and machine each batch until fine.
Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
Press the burger patties and grill as normal.
Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
Pour in 400ml of chicken stock and cover the pan with foil.
Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.
Breakfast Hotdog Recipe! How to Make a Breakfast Hotdog - A Full Breakfast in One Neat Package!!!
Recipe type: Fast Food
In today's episode we're going to be making a hot dog that really stands out from the crowd. Frankfurter sausage with crispy fried streaky bacon, flipped egg and salad all served on a length of crusty baguette makes for a breakfast of note.... this is the breakfast dog.
For 2 Breakfast Hotdogs
2 Frankfurter sausages
4 Rashers streaky bacon
30ml Butter for frying
1 French baguette
Tomato sauce and mustard (or sauces of your choice)
To start, cut your baguette at an angle into lengths just a bit shorter than the frankfurters.
Turn these length-ways and make 2 cuts downward, 1 third of the width of the roll in from either edge.
Remove the center section of the roll.
Butter the flat faces on the inside of the roll.
Place a generous dose of salad leaves into the channel of each roll and put these aside.
Cut angled incisions into the frankfurters with each incision going about 2 thirds of the way through the sausage.
In addition, unpack 4 rashers of streaky bacon and 2 eggs.
Heat a large pan over medium high heat and add 30g or 2 tablespoons of butter. Add the sausages and bacon to the pan.
Fry the bacon until it is crispy and golden, and the sausages until the crisp up on the edges.
When the bacon and sausages are almost ready, crack the eggs into the pan.
Use your lifter to break the yolks and spread them across the whites of each egg.
Also press in or fold the edges of the whites to form a long rectangular shape.
By this stage the bacon can be removed from the pan and kept warm.
Flip the eggs to cook the top side. The tops only need to fry for 30 seconds.
Lift one of the eggs from the pan and place length-ways on one of the baguettes.
Line the inside edges of the baguette with 2 slices of crispy bacon and fill the remaining space with a frankfurter. Continue with remaining dog.
And there it is... a full breakfast in a crispy baguette. Simply garnish with the condiments of your choice and serve.
Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
Recipe type: Buns
Big Mac burger buns are quick and easy to make and that's what we're going to do today, and if you stay tuned to the end of the episode, I will show you a really simple trick to keeping your burger buns fresh for months.
30ml Dried yeast
340ml Warm water
520g Strong white bread flour
80g Strong white bread flour
1 Egg whisked with 50ml water
To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
Use a whisk to mix these together.
Pour in 340ml of warm water and 20ml of oil.
Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
Add a further 80g of flour and mix this for another 4 minutes.
Scrape the dough hook down, remove it from the mixer, close the mixer and allow the dough to relax for 10 minutes. If your mach does not have a splash guard, cover the bowl with a damp tea towel.
While the dough rests, cut 8 strips of baking parchment 40mm in width and 360mm in length. Cut them from the roll lengthways in order that they naturally curl into circles.
Overlap the ends by 20mm and zap 2 staples top and bottom to secure. This is the rising collar. Continue until all of the collars are formed.
Line a baking sheet with parchment and place the collars on the sheet.
Turn the dough out onto a lightly floured work surface and roughly divide it into 8 pieces. Weigh the pieces and adjust each portions weight to 130g.
To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
Flatten it slightly and place it into one of the collars.
Continue until all 8 buns are formed.
Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
Whisk 1 egg with 50ml of water and brush the tops of the buns.
Sprinkle the tops with sesame seeds to garnish.
Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
And there we have the tall Big Mac buns.
As promised, here is how to keep them fresh for months....
Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
Butter all of the flat surfaces.
These plastic film bread bags cost just a fraction of a cent each. For the McDonalds style bun, place the bottom of the bag on top of the base of the bun.
Place the centerpiece on top of this.
Fold the bag over the centerpiece.
Place the lid of the bun on top of this.
Open the bag and fold the remaining length of bag over the top and bottom of the bun to enclose the whole thing. Place your wrapped buns in a freezer tray and freeze indefinitely.
Wrapping a single cut bun is even easier. Butter the flat surfaces and place the bottom of the bag over the base of the bun.
Place the lid of the bun on top of this.
Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
The plastic between the buttered surfaces make separating the buns instant, and you can quickly defrost the buns by toasting the flat surfaces in a pan over medium heat.
That's all today folks, thanks for joining us, please subscribe to our channel, give us a thumbs up, share this with your family and friends and we'll see you again tomorrow.
Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Recipe type: Pasta
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
For the Pasta
500g All-purpose flour
For the Cheese Sauce
80g All-purpose flour
1200ml Full cream milk
2 Bay leaves
200g Mature cheddar cheese, grated
For the Rest
1200g Chicken sausage
100g + 100g + 100g Mature cheddar cheese, grated
Salt and pepper to taste
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
You will know the dough is ready when it holds together when compressed.
Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
After 30 minutes, unwrap the dough and cut the block into 4 pieces.
Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
Square off the ends of the sheet and dust it liberally with flour on both sides.
Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
For the cheese sauce, melt 130g of butter in a large pan over medium heat.
Add 80g of all-purpose flour and a half teaspoon of nutmeg.
Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
Spoon just enough of the sauce into each dish to cover the base.
Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
Press the lasagna sheet down between the sausages to create furrows.
Spoon enough sauce into the dish to completely cover the pasta.
Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
Remove the pasta from the oven and allow it to stand for 10 minutes to set.
Use a sharp knife to cut cleanly through the cheesy top and the sausages.
Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.
Serious Distilling with Brewcraft, Still Spirits & Grainfather – Grainfather Making Whisky Part 2
Hi and welcome to episode 559 with Whats4Chow.com and the penultimate episode of our short series Serious Distilling with Brewcraft, Still Spirits and Grainfather.
In our previous distilling episode we used the Grainfather to mash a batch of grain to make whisky. The resulting mash has completed fermenting and it is time to clear the fermentation and distill it using the Grainfather armed with the alembic dome lid. This is the very same alembic dome we used on the Still Spirits distiller, and it is available as an optional extra from Brewcraft when you purchase your Grainfather.
To clear the mash we’re going to use the Still Spirits Turbo Clear 2 part kit.
Start by giving the wash a really vigorous stir to degas the liquid. This stage is quite important as the carbon dioxide is one of the elements that is keeping the micro-particles in suspension.
Once you have degassed the liquid, add Part A of the kit and stir this in thoroughly. Replace the lid of the bucket and allow this to stand for 60 minutes.
After the standing time, sprinkle Part B over the surface of the bucket. Use your stirrer top-stir Part B across the surface.
Replace the lid and leave the bucket undisturbed for 24 hours.
The following day, rack the cleared liquid off into the Grainfather boiler.
Add 5ml of Still Spirits distilling conditioner… this prevents foaming and improves the quality of the run.
Pour the boiling enhancer saddles into the boiler. These will give you nice even boil, instead of violent bubbling.
Undo the large nut from the condenserand attach the condenser to the dome lid.
Make sure the silicon seal is in place by crimping it firmly into the surround of the lid.
Place the lid on the boiler and fasten the spring clips to hold it in place.
Attach the water inlet pipe to the lower connector, and the outlet pipe to the upper connector.
Drop the probe thermometer into the thermometer housing at the top of the condenser.
Attach the distillate outlet pipe to the end of the condenser.
Turn on the main switch to the boil position at the base of the boiler, followed by the switch on the control box, also to the boil position.
Press the set button and adjust the temperature target to 95c using the plus button. To confirm the setting, press the set button again.
As the temperature reaches around 45c, the first drips will start emerging from the distillate outlet. Turn on the water flow.
As the temperature reaches 60c the flow will increase. Collect the first 100ml of distillate. This is made up of methanol and acetone and is discarded.
Collect the distillate in batches, measuring the ABV of each batch as you go. This will start out in the 80’s and gradually decrease as the run progresses. When the ABV drops below 40% it is time to call it a day.
The distillate up to this point will be the base for your product.
Blend your batches as discussed in our blending episode and if necessary, dilute the resulting blend to 60% ABV.
This is the optimum strength for oak aging.
Place the distillate in suitable bottles and add a teaspoon of French wine barrel oak chips per liter of distillate. I am using 500ml bottles and adding about a half teaspoon to each one.
There is no formula for how long it will take to age. When you are happy with the color, aroma and flavor of the whisky, it is ready to strain and bottle.
Next week, in our final distilling episode, we will discuss the equipment, a whole bunch of distilling tips and tricks and my personal views on Still Spirits and Grainfather.
Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with your family and friends, and we’ll see you again tomorrow.
Visit the Brewcraft website at http://Brewcraft.co.za
Bacon and Blue Cheese Spread Recipe - How to Make Cheese Spread - Homemade Cheese Spread
Recipe type: Cheese
This bacon & blue cheese spread is amazing on lightly buttered toast, crostini or crackers and even to turbo charge a burger. It can be a real lifesaver when catering for cocktail parties or any finger food occasion.
3 Tbs Walnuts
2 Tbs Fresh parsley
2 Tbs Chopped chives
240g Soft cream cheese
100g Creamy blue cheese
200g Streaky bacon, chopped and crispy fried
Thinly sliced pickled gherkin
Dried chilli flakes
Crackers, crostini or toast to serve
To start you need 100g of good creamy blue cheese and 240g of soft cream cheese.
Fry 200g of chopped streaky bacon until crispy and golden, and roughly chop 2 tablespoons each of fresh parsley and chives. Measure out 3 tablespoons of walnuts.
Place all of this in a tall jug, starting with the cheese. Crumble the blue cheese on top of this, followed by the remaining ingredients.
Use your stick blender to machine this all until fine. You can also do this in a stand blender if you don't have a stick blender.
Transfer the spread to a piping bag fitted with a large star nozzle and pipe the spread onto your crackers.
Garnish the tops with thinly sliced pickled gherkin and a light sprinkling of dried chilli flakes before serving.
Hybrid Hotdogs - Super Easy Sausage Rolls - Tasty, Crispy Hotdog in Puff Pastry!!!
Recipe type: Snacks / Fast Food
Today we're going to make a hybrid hotdog.... or the simplest sausage roll ever. A hotdog sausage wrapped in puff pastry with tomato sauce and mustard is amazing, however there is a trick to making this work, otherwise you will end up with a gooey mess.... and here it is...
For 6 Hotdogs
6 Vienna sausages
2 x 400g Rolls puff pastry
Tomato sauce (ketchup)
1 Egg, beaten
Slice the vienna sausage at an angle all the way down the length of the sausage.
Flip the sausage over and repeat this.
When the sausage bakes in the pastry with the sauces, the sauce pulls in to the sausage instead of making the pastry wet and doughy.
Continue with this until all of the viennas are cut.
Unroll the puff pastry and place a vienna at the end of the roll.
Give the vienna a dose of tomato sauce and mustard.
Use the plastic separator yo roll up the puff pastry to enclose the vienna.
Press down the edges of the pastry, and trim off the sausage roll.
Add another sausage to the pastry and continue the process until all of the sausage rolls are formed.
From a standard 400g pack of puff pastry, you should get 3 rolls. Simply multiply out the recipe to get the quantity you require.
Line a baking sheet with parchment and transfer the sausage rolls to the sheet.
Brush the hybrid hotdogs with beaten and bake them in a preheated oven at 200c or 400f until crispy and golden and nicely puffed up.
Serve the baked hotdogs immediately with the accompaniments of you choice.
Hi and welcome to episode 554 with Whats4Chow.com and anothe episode in our series, Serious Distilling with Brewcraft, Still Spirits and Grainfather.
In our previous distilling episode we unboxed and assembled the mighty Grainfather.
Today we’re going to put it through its paces as we mash a full load of grain to make a classic all-grain whisky.
To make this simple whisky, we need 3 kilograms of peated malt and 4 kilograms of pale malt.
You will also need a sachet of Still Spirits whisky distillers yeast, a Still Spirits Turbo clearing kit and 4 kilograms of sugar or dextrose.
Before starting, make sure the thermometer housing is properly fastened and that the joint at base of the recirculation riser pipe is secure.
Add 20 liters of water to the pot. Set the temperature on the controller to 68c and flip the switch for the element to the boil position. To get everything going, switch the main switch on at the base of the unit.
Pour the sugar into the pot and give it good stir until totally dissolved.
Position the extendable overflow pipe in the boiler sleeve, place the sleeve in the boiler and fit the overflow stopper to the top of the pipe. This prevents grain from spilling into the overflow pipe as we pour it into the pot.
Pour the grain into the pot in small batches, stirring between each addition to make all of the grain is wet and there are dry clumps.
Once all of the grain is added, remove the overflow stopper and insert the top mesh plate. Press the plate down until it just touches the mash. Don’t go any further as compressing the mash will impede circulation of the wort through the grain.
Seat the overflow inlet sleeve onto the overflow pipe. This will keep the perforated plate level.
Place the lid on the boiler and attach the recirculation bridge making sure the tube goes through the hole in the lid.
Turn on the pump. By this stage the temperature will have stabilized at around 68c and this process needs to continue as is for 60 minutes. Set the switch at the base of the unit to the mashing position.
At first the overflow will be very apparent. As the grain gets saturated, more and more of the wort will drop through the perforated plate and will filter through the grain instead going directly through the overflow.
After 60 minutes, turn off the pump, allow the recirculation bridge to drain and remover the the recirculation bridge.
Remove the lid and use the stainless steel handle to lift the boiler sleeve upwards. Swivel the boiler sleeve and rest the small triangular feet on the rest inside the top of the boiler.
at this stage the grain will have settled considerably. Press the upper perforated plate down until it sits on top of the grain.
Pour in 5 liters of water to rinse or sparge the grain. Do this a little at a time, as flooding the top grain will cause the process to block.
Once all of the water has been added, allow the grain to drain for 60 minutes.
Once the draining has completed, re-attach the recirculation bridge with the bridge facing outwards.
Place the plastic tube in the fermentation vessel and turn on the pump.
Allow the wort to cool to 35c then add the Still Spirits ewhisky yeast.
Give it a good stir, then screw on the lid with the airlock in place.
Transfer the fermentation vessel to a warm shady place to ferment. Depending on the ambient temperature, this could take anything from 7 to 10 days to complete.
To purger the pump on the Grainfather, fill the boiler with 15 liters of water. Place an empty container under the recirculation pipe and switch on the pump. This will effectively wash out the pump and the recirculation riser and bridge.
Rinse out the boiler and wash the inside with a mild detergent. Rinse again and you’re done.
Join us next week for part 2 of this whisky saga when we clarify the wort and distill this in the Grainfather using the alembic lid.
Guinness Glazed Steak with Leprechaun Mash - St Patrick's Day Special Glazed Steak Recipe!!!
Recipe type: Steak / St Patrick's Day
Tomorrow is St. Patrick's day and to celebrate, we're going to grill an incredible Guinness glazed steak and serve this up on a bed of Leprechaun mash.
For the Glaze / Marinade
150ml Guinness stout
30ml Demerara sugar
100ml Worcestershire sauce
15ml Tomato sauce
For the Steak
2 x 250g Sirloin steaks
600g Prepared mashed potato
25g Garlic chives
125ml Sour cream
Starting with the glaze, which is also the marinade. In a jug combine the salt, tomato sauce, Demerara sugar, Guinness stout and Worcestershire sauce and stir this until all of the sugar and salt has dissolved.
Place the sirloin steaks in a stainless steel tray and pour in the marinade. Allow this marinate for 2 hours, turning the steaks every 30 minutes.
minutes before the end of the marinating time, roughly chop the chives and parsley.
Place these in a tall jug along with the sour cream.
Use your stick blender to machine this until fine.
Pour the mixture into the prepared mashed potato and mix it in thoroughly.
Cover the mash and keep it warm.
Remove the steaks from the marinade and put these aside.
Heat a large pan over medium high heat and pour in the marinade. Bring this to a boil, lower the heat and simmer the marinade until it has reduced to half. Stir continuously while the glaze reduces.
Remove this from the heat and put it aside.
Heat another pan over medium high heat and 30g of butter.
Grill the steaks for 3 to 4 minutes per side for medium rare or until done to your liking.
Remove this pan from the heat and return the glaze to the heat.
Add the steaks to the glaze and wipe them around the pan until completely coated and glossy.
To serve, pipe the green mash onto a serving platter to form a platform for the steak.
Transfer the steak to a cutting board and slice it at an angle into strips.
Lift the steak up and place it on top of the mash.
Drizzle the steak with half of the leftover glaze and serve immediately.
Fish Nuggets - How to Make Golden, Crispy Fish Nuggets - Homemade Fish Nuggets
Recipe type: Seafood / Fish
These fish nuggets are out of this world. Spiced up with cracked black pepper and cayenne, they can serve as a main course, as part of a seafood platter, or as snacks at a cocktail party... and if you omit the cayenne pepper, kids will love them too.
800g Monkfish, or any firm white fish
250g All-purpose flour
30ml Cracked black pepper
15ml Cayenne pepper
15ml Fine salt
Starting with the coating, combine the salt, cracked black pepper and cayenne pepper with the all-purpose flour and stir this until totally combined.
Place the eggs in a jug and whisk these thoroughly until all of the albumen has broken down.
Pour the eggs into a large bowl.
For the fish, I am using monkfish, but you can use any firm fish.
Remove the fillets from the spine and cut the fish into bite-size pieces.
To coat the nuggets, start by sprinkling a layer of the seasoned flour over a large platter. This is where the coated fish will set, and the thin layer of flour will prevent the coating from sticking to the platter and getting damaged. Put this aside.
Drop 6 to 8 pieces of fish into the seasoned flour and toss them to coat. This dries the surface of the fish in preparation for the egg. Transfer these to another platter and continue until all of the fish has had its first coating.
Working with one nugget at a time, dip the nugget in the egg to wet all of the flour, then transfer it to the flour to get a good solid coating all over. Transfer this to the setting platter and continue until all of the nuggets are coated.
Allow the coating to set for 20 minutes before continuing.
Half fill a large pan with oil and heat this to 160c or 320f. Carefully lower the nuggets into the oil and fry the fish for 3 minutes until crispy and golden. Use a slotted spoon to remove the nuggets from the oil and drain any excess oil on kitchen paper.
For this quantity of fish, you will need to fry the nuggets in 2 or 3 batches.
Serve the nuggets immediately with lemon or lime wedges and dipping sauces and accompaniments of your choice.