Fresh Fish
A firm family favourite, great on a Friday!
Recipes
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Traditional Fish and Chips
SERVES 4
TIME 45 MINUTES
DIFFICULTY = EASY
SHOPPING LIST
4 haddock fillets, each weighing 170g BUY ONLINE
100g of plain flour, seasoned
Fish Batter Recipe
200g of plain flour
150ml of lager beer
5g of salt
5g of pepper
150ml of ale
5g of mild curry powder
Crushed Peas
2 banana shallots, diced
1 garlic clove, crushed
50g of butter
400g of peas
Mayonnaise
3 egg yolks
200ml of pomace oil
100ml of nut oil
1 tsp English mustard
1/2 garlic clove, crushed
1/2 garlic clove, roasted
1 dash of lemon juice
salt
black pepper
Chips
6 Désirée potatoes
1.5l groundnut oil
1 pinch of rock salt
Lemon Tartare Sauce
2 shallots, diced
1 egg, hard boiled
50g of cornichons
50g of capers
25g of chives
10g of tarragon
1 lemon, zested
Method
To make the perfect fish and chips recipe you need to start by buying the right fish -
To make the fish batter recipe combine all the ingredients, flour, lager beer, salt, pepper, ale and curry powder in a bowl and whisk until smooth. The batter needs to be as thin as possible so it’s nice and light
For the mayonnaise, ensure all the ingredients are the same temperature. Put the egg yolks in a blender with the mustard and garlic and blend for 30 seconds
This stage is critical to the process. Add both the oils very slowly while the blender is on, once the emulsion has formed you can add the rest of the oil in a slow steady stream -
Once all the oil is emulsified, seaon to taste with salt, pepper and lemon juice
For the tartare sauce, chop the herbs, cornichons, and capers. Next grate a hard boiled egg and combine with the diced shallots and the mayonnaise. Season to taste
For the crushed peas, sweat down the garlic and shallots in the butter. Add the peas and toss in the hot butter
When most of the peas are soft, pulse for 10 seconds in the blender and return to the pan and keep warm
To make the chips. Peel the potatoes and cut them into even-
Heat the oil (preferably groundnut) in a deep fat fryer to 130°C. Fry the chips for 7-
Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown. Drain well and season with fine rock salt. Keep in warm place while you cook the fish
Set the deep fat fryer to 180°C, toss the fish in seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish -
Hold each fillet halfway into the oil for 30 seconds before lowering it in gently -
The fish should take approx 4 minutes and 30 seconds to cook -
Serve the fish and chips with the warm crushed peas, tartare sauce and a wedge of lemon
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01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk