FISH AND CHIPS
Not being able to get fish and chips locally, I always make my own with great success! It's one of our favourites and so easy to make, especially with some nice fresh cod.
My battered cod recipe is taken from Ainsley Harriott's GOURMET EXPRESS as this batter is made with beer, it is best to make it at the last minute and not stand as per usual batters.
4 x 175g pieces of cod
salt and pepper
200g plain flour, plus extra for dusting
1/2 teaspoon of salt
1 egg, beaten
330ml bottle of beer
vegetable oil for deep frying
Lightly season the fish and dust with flour.
Sift the flour and salt into a large bowl. Make a well in the centre, crack in the egg and gradually add the beer, stirring continously, to make a smooth, frothy batter.
Dip the fish in the batter, making sure that it is well coated and shake off any excess. Deep-fry in hot oil for 4-5 minutes until crisp and golden. Drain on kitchen paper and serve hot.
I always serve this with peas, nice thick crispy chips and of course the obigatory:
Curry Sauce
Take 1 onion and dice. Heat some olive oil in a saucepan, once hot, add the onions and cook for about 5 minutes - do not brown. Add some curry powder or paste, depending on what you have. Then add a tablespoon of plain flour, cook for a couple of mins then add some seasoning and vegetable stock, keep stirring for about another 5 mins. Serve!
Bon Appetit!
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