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Beer Battered Haddock with Chunky Chips and Tartare Sauce |
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| Ingredients |
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2 x 175-225g fish fillets, boned |
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Salt and pepper |
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225g self raising flour |
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300ml Golden Chalice Ale, Glastonbury Ales |
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| Tartare Sauce |
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200ml mayonaise |
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1oz gherkins |
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1oz capers |
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1oz green olives |
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1oz shallots |
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2 teaspoon chopped parsley |
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Lemon juice |
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Salt and pepper |
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Finely dice all the ingredients and mix together. |
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| Method |
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Make your chips, take four good sized Maris Pipers cut into chunky chips, place in a large pan of water and bring to the boil for 5 minutes simmer, drain and cover with olive oil, add to the oven at 200°C and cook for 20 minutes until crispy. |
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Leave the skin on the fish this will help hold it together, season and lightly flour the fillets. |
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Make the batter, sieve the flour into a bowl then whisk 3/4 of the beer, check the consistency it should be thick almost too thick, if over gluey it can be loosened by more beer, season with a pinch of salt. |
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Pass the fish through the batter, submerge the fish into the oil slowly until it floats. |
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Allow to cook for 2-3 minutes before turning over, cook until brown all over a thick piece of fish should take up to 12 minutes to cook, remove from the oil sprinkle with salt and serve. |
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