最健康、最美味炸鱼薯条
The Most Healthy and Delicious Fish & Chips
Hooked – 香港最好的新西兰炸鱼薯条外带店。因为身为厨师的老板希望令他的炸鱼薯条看起来特别吸引，味道自然、新鲜、香脆和美味得让你食指大动。每个顾客都知道他们正在享用香港最健康的炸鱼薯条，只要闻到从厨房传来的香味和看到食物完美的颜色，每个客人都会想开一瓶生啤酒配上美食，马上享用。
来自新西兰，澳洲，伦敦和温哥华等城市的顾客都对他的炸鱼薯条赞不绝口。甚至附近的英国驻香港总领事馆、商业银行的员工和学生都同样被这美食吸引着。
Hooked – is Hong Kong’s No 1New Zealand Fish & Chips takeaway.
Why?Because the owner chef loves making sure the fish & chips lookterrific, taste natural, fresh, crispy & good enough to lick your fingers. Everycustomer knows they are eating the healthiest fish & chips in Hong Kong.
Just smelling the kitchen’s air, looking at the perfect colour makes youopen a good draft beer and eat it there.
Customers thathave eaten in New Zealand, Australia, London, and Vancouver are excited & rave abouthow good his Fish & Chips are as they devour the food in the shop. Even theBritish Consulate-General Hong Kong, major merchant banking teams and schoolstudents scream out for Matt’s Fish & Chips.
老板 Matthew/ Owner Matthew
报章介绍 Hooked/ Introduction of Hooked on newspaper
美味的炸鱼薯条/ Delicious Fish & Chips
Matthew 把产品用纸包好，保存食物香脆
Matthew wraps the fish& chips in paper to keep food crispy
设计整齐的厨房/ Well designed kitchen
煮美食/ Producing excellent food
客如云来/ Another busy day with lots of customers
Matthew和其他香港餐饮展2013中的食评家一样，测试和尝过市面上所有的油，最后他选择了Enjoi的高油酸葵花籽油并一直沿用至今。
他的成功之处就是每天依Enjoi煎炸油解决方案去准备他美味的炸鱼、带子，蚝，鱿鱼和法兰克福肠。
洁净的炸炉和食用油: 他每天早上都跟其他专业厨师一样，用清洁的炸炉和油来开始煮食。他在制作食物时不停用50孔径滤网舀走浮起的食物碎片。在繁忙的日子(例如星期四到星期天)，他预炸和重炸超过700块炸鱼。一般人如用较湿的天妇罗面糊比较方便，但如果他制作了很多裹面包屑的食物，就要快速地进行一次过滤，排出炸油并清洁炸炉。这次过滤需要在油温180°C时用120网格的滤网清走没黏在法兰克福肠和鱿鱼上的多余炸粉，并尽快把油倒回炸炉。而在一般日子里，Matthew会调低炸炉至160°C，足够维持整个预炸炸炉中的炸鱼的温度。
记录册：他的厨房有一本用来纪录油的状态记录册，当中记录了总极性物质水平，油温和颜色。在油的炸用期快结束时，他也会用小碟子载一些油，观察油的颜色、气味、味道和看油中有没有凝固物，这个方法可帮助他决定是否应该马上换油。除此以外，他会量度每天补充了多少油和计算炸炉一中的油在移到炸炉二前用了多少天。
炸炉一：只会用来炸薯条和为已经密封和熟透的炸鱼作最后加热。这边的油可用上10天才转到炸炉二
炸炉二：预炸水份较多的稀面糊和炸带子天妇罗、法兰克福肠、鱿鱼和其他预炸的炸鱼。这边的油可用上4至6天，所以油总共可用上14-16天。
晚上的过滤：晚上关店，大约11:30时，Matthew会把30孔径滤网放到储油桶上，开排油阀排出并完全过滤约15升的油，然后才把余下的15升排到滤网内，之后他就可以把储油桶跟载着油的滤网一并盖上并移走储油桶。最后再用另外的水桶、热水、除油剂和高压水枪洗走炸炉底的食物残余物。相比需要把油从炸炉经排油孔慢慢排油到废置油罐并换上新油，他可以节省很多时间。
Matthew tested & tasted everyavailable oil as have all the judging Sommeliers at the Hong Kong Restaurant& Bar Show in 2013. He chose and has stayed usingEnjoi High OleicSunflower Oil as Frying oil from day one.
Matthew’s Solution forusing the oil to prepare the fish and fry the scallops, oysters, squid, anddelicious frankfurters is to follow Enjoi’s HACCP frying oil solution every day.
Clean Fryer & Oil:Every morning as all professional should do –he starts with clean oil and a clean fryer. During the day he is constantlyscooping out the floating food particles with a 50-micron mesh. On a very busyday (Thursday, Friday, Saturday & Sunday) he is pre-frying & postfrying over 700 pieces of fish. So if the orders are for a lot of crumbedproducts (the wet mix tempura is less trouble) he may even have to clean outthe oil & wash down the fryer very fast during the day. This operation willbe done using the wire filter to clear away the excess crumbs that have notbeen able to stick to the frankfurters or squid. This can be done with the finewire 120 mesh filters at 180°C oil and pour it back in atalmost 140°C.
During the quiet periods Matthew turns down the fryer as it has the powerto hold its temperatures when the oil is full of fish at 160°C on the pre-fry.
Log Book:Of course the kitchen has a log book of thedays oil condition. This includes the Total Polar Compound (TPC) levels,temperature & colour of the oil. Using the small dishes to see the colourof the oil is important as the oil reaches the end of its Frylife, This way hecan smell, taste & see whether there is any curdling in the oil. He canmeasure the daily top up and count the number of days the oil is in Fryer 1before it is moved to fryer 2.
Fryer 1:Only fries the chips and final fry of thesealed & cooked fish. This oil islasting 10 days before it is moved to the No 2 Fryer.
Fryer 2.Pre frys the water based thin batter and cooksthe tempura scallops, frankfurters, squid & all pre-fried fish. This oil lastsbetween 4 & 6 days.
So the oil has a fry life of 14-16 days.
Nightly Filter:At the end of the evening close to 11:30pmMatthew puts on top of the soup pot a cleaned 30-micron filter, opens the wastetap and allows the first 15 litres to drain through. Then he lets the remaining15 litres go into the filter. He puts the pot’s lid over the filter & movesthe pot away. With the 3rdpot he washes through with hot water,degreaser and a gurney (high pressure hose) the food waste that is on the floorof the fryer. This way he uses up less time than a person that empties thefryer of oil, puts the oil through a small funnel into a wastage tin and thengoes to the storage room to get a new tin/box and refills the fryers.
图中他用TPC仪确保油是仍在健康状态(左上)。用VITO过滤机进行日间过滤(右上)。用滤袋进行晚间过滤(左下), 滤网可过滤油中食物残余物(右下)。Picturesshow Matthew use the TPC oil tester to ensure the oil is in good condition(upper left), use the VITO filtration machine to do day-time filtration (upperright), use filter bags to do night time filtration (lower left), and filterout food particles in oil (lower right).
在油仍是热时先用粗孔滤网滤走残余物后，再用幼孔滤网，可增加过滤效率
Use coarse mesh filter when the oil isstill hot and use it before the fine mesh filter to increase filtration efficiency
Matthew 每天制作过百份炸鱼薯条，每夜他都会跟据Enjoi煎炸油解决方案进行过滤。因为Enjoi的高油酸葵花籽油炸用期长达14天，所以用油成本降低, 能用作制作数千份炸鱼薯条。
Matthewproduces hundreds of fish & chips, and does filtration according to EnjoiFrying Oil solution every day. Enjoi HOSO can lasts for 14 days hence cost ofoil is much lower, and able to produce thousands of fish & chips.
