Hooked – 香港最好的新西蘭炸魚薯條外帶店。因為身為廚師的老闆希望令他的炸魚薯條看起來特別吸引，味道自然、新鮮、香脆和美味得讓你食指大動。每個顧客都知道他們正在享用香港最健康的炸魚薯條，只要聞到從廚房傳來的香味和看到食物完美的顏色，每個客人都會想開一瓶生啤酒配上美食，馬上享用。
Hooked – is Hong Kong’s No 1 New Zealand Fish & Chips takeaway.
Why? Because the owner chef loves making sure the fish & chips look terrific, taste natural, fresh, crispy & good enough to lick your fingers. Every customer knows they are eating the healthiest fish & chips in Hong Kong.
Just smelling the kitchen’s air, looking at the perfect colour makes you open a good draft beer and eat it there.
Customers that have eaten in New Zealand, Australia, London, and Vancouver are excited & rave about how good his Fish & Chips are as they devour the food in the shop. Even the British Consulate-General Hong Kong, major merchant banking teams and school students scream out for Matt’s Fish & Chips.
Owner Matthew / 老闆 Matthew
報章介紹 Hooked / Introduction of Hooked on newspaper
美味的炸魚薯條 / Delicious Fish & Chips
Matthew wraps the fish & chips in paper to keep food crispy
設計整齊的廚房 / Well designed kitchen
煮美食/ Producing excellent food
客如雲來/ Busy day with lots of customers
潔淨的炸爐和食用油: 他每天早上都跟其他專業廚師一樣，用清潔的炸爐和油來開始煮食。他在製作食物時不停用50孔徑濾網舀走浮起的食物碎片。在繁忙的日子 (例如星期四到星期天)，他預炸和重炸超過700塊炸魚。一般人如用較濕的天婦羅麵糊比較方便，但如果他製作了很多裹麵包屑的食物，就要快速地進行一次過濾，排出炸油並清潔炸爐。這次過濾需要在油溫180°C時用120網格的濾網清走沒黏在法蘭克福腸和魷魚上的多餘炸粉，並儘快把油倒回炸爐。而在一般日子裡，Matthew會調低炸爐至160°C，足夠維持整個預炸炸爐中的炸魚的溫度。
Matthew tested & tasted every available oil as have all the judging Sommeliers at the Hong Kong Restaurant & Bar Show in 2013. He chose and has stayed using Enjoi High Oleic Sunflower Oil as Frying oil from day one.
Matthew’s Solution for using the oil to prepare the fish and fry the scallops, oysters, squid, and delicious 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 constantly scooping out the floating food particles with a 50-micron mesh. On a very busy day (Thursday, Friday, Saturday & Sunday) he is pre-frying & post frying over 700 pieces of fish. So if the orders are for a lot of crumbed products (the wet mix tempura is less trouble) he may even have to clean out the oil & wash down the fryer very fast during the day. This operation will be done using the wire filter to clear away the excess crumbs that have not been able to stick to the frankfurters or squid. This can be done with the fine wire 120 mesh filters at 180°C oil and pour it back in at almost 140°C.
During the quiet periods Matthew turns down the fryer as it has the power to 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 the days oil condition. This includes the Total Polar Compound (TPC) levels, temperature & colour of the oil. Using the small dishes to see the colour of the oil is important as the oil reaches the end of its Frylife, This way he can smell, taste & see whether there is any curdling in the oil. He can measure the daily top up and count the number of days the oil is in Fryer 1 before it is moved to fryer 2.
Fryer 1: Only fries the chips and final fry of the sealed & cooked fish. This oil is lasting 10 days before it is moved to the No 2 Fryer.
Fryer 2. Pre frys the water based thin batter and cooks the tempura scallops, frankfurters, squid & all pre-fried fish. This oil lasts between 4 & 6 days.
So the oil has a fry life of 14-16 days.
Nightly Filter: At the end of the evening close to 11:30pm Matthew puts on top of the soup pot a cleaned 30-micron filter, opens the waste tap and allows the first 15 litres to drain through. Then he lets the remaining 15 litres go into the filter. He puts the pot’s lid over the filter & moves the pot away. With the 3rd pot he washes through with hot water, degreaser and a gurney (high pressure hose) the food waste that is on the floor of the fryer. This way he uses up less time than a person that empties the fryer of oil, puts the oil through a small funnel into a wastage tin and then goes to the storage room to get a new tin/box and refills the fryers.
圖中他用TPC儀確保油是仍在健康狀態(左上)。用VITO過濾機進行日間過濾(右上)。用濾袋進行晚間過濾(左下), 濾網可過濾油中食物殘餘物(右下)。Pictures show 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 (upper right), use filter bags to do night time filtration (lower left), and filter out food particles in oil (lower right).
Use coarse mesh filter when the oil is still hot and use it before the fine mesh filter to increase filtration efficiency
Matthew 每天製作過百份炸魚薯條，每夜他都會跟據Enjoi煎炸油解決方案進行過濾。因為Enjoi的高油酸葵花籽油炸用期長達14天，所以用油成本降低, 能用作製作數千份炸魚薯條。
Matthew produces hundreds of fish & chips, and does filtration according to Enjoi Frying Oil solution every day. Enjoi HOSO can lasts for 14 days hence cost of oil is much lower, and able to produce thousands of fish & chips.
High Quality Enjoi High Oleic Sunflower Oil
Enjoi Frying Oil Solution: one-stop solution to make health food and save cost