Chef's Recipes

Crispy Battered Fish Supper     

3x cooked thick chips, peas, tartare sauce, lemon

For 4 Portions

Ingredients

• 4 x haddock fillets
• 1 x bottle Bearface Lager
• 2x tbs Corn flour
• 2 cups Plain flour
• Pinches    Sea salt
• 8 x medium Maris piper potatoes
• 2 x Lemons
• 1 cup Mayonnaise
• 1 tbs Capers
• 1 tbs gherkins 
• 1 tbs parsley finely chopped
• Pinches black pepper ground
• 2 x cups peas
• 50g salted Orkney butter
• 1 tsp finely chopped dill

Method

• Ensure fish is free of any bones
• Mix together flour, salt, corn flour and add lager till light batter consistency
• Cover and set aside in fridge till ready to use
• Now combine the ingredients for the tartare sauce, season and juice from ½ lemon
• Wash, peel and cut potatoes into thick chips. 
• Steam for 10 minutes, dry, then blanch in oil at 130° for 5 minutes
• Then turn up heat to 170°C and fry for a further 4 minutes till crispy
• Steam peas for 5 minutes, then toss in melted butter, season and lightly crush, add dill
• Cut 1 lemon into 4 wedges 
• Now, dip haddock pieces into the batter and carefully drop into oil at 160°C, fry for 5 minutes till crispy
• When ready incl. chips, start plating up and enjoy. 

Chef’s Tips

Use a spider when deep frying fish and fry directly in the fryer oil / tank.

Ensure you turn and move the fish around in the oil whilst frying. 

For a thicker crust, try to lightly dust the haddock / fish fillets with corn flour before you drop this into the batter. Always season the batter.

Using aromatic ingredients such as onion seeds, garlic flakes, sesame seeds, fennel and or fennel pollen, finely chopped parsley, etc. will create another layer of flavour to the battered fish.

Always skim oil to catch debris and any loose food to keep oil free and clean.

Do not fry at excessive high temperatures, it a) is not necessary and b) encourages acrylamide production 

Always drain fried products well after cooking – use a high grade absorbent paper towel is best advice. 

Often, a further light dusting of seasoning is a discretionary consideration – it is after all comfort food at its best.