FISH and CHIPS
lets start with an easy one
1 think cut cod loin boneless and skinless
250g Plain flour
1 pinch turmeric
pinch salt
pinch cracked black pepper
200ml ice cold Newcastle brown ale
2 king edward potatoes
Tartare sauce
1 lemon
Sunflower oil for frying
1. heat oil to 150oC
2. peel potatoes and cut into thick chips
3. blanch in the 150oc oil until soft (about 5 mins) with no colour
remove from oil and put to one side, turn up the heat to 180oC
4. dust fish in a little flour and seasoning
5. whisk the ice cold beer and 250g flour with salt, pepper and tumeric until a thick batter forms (ice cold makes for a crisper batter)
6. dip the floured fish in the batter and place in the hot oil, cook for approx 5 mins until crisp batter, test with a sharp small knive by pushing into the fish, the tip sould come out very hot, then it is cooked
7. remove fish to the plate, add the chips to the hot oil and colour, this way they will be crisp on the outside and fluffy inside
8. serve with tartare sauce and a squeeze of fresh lemon
Add bread and butter, salt and vinegar with mushy peas if you like
its amazing what home cooked fish and chips tastes like !