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Beer-Battered Fish N’ Chips

Now that I’m living in the States, I have had the opportunity to sample dishes that I’d never heard of before, and I have to say it – American cuisine is fab! But that doesn’t stop me from dreaming about my fave fish and chips.I have to listen with envy as my family describe how they still have fish suppers every Friday. Yes, of course we can get fish and chips out here but no disrespect to our American cousins, this is a dish that us Brits definitely do best. I’ve tried fish and chips in many different countries, and even though all of them were very pleasant, no one does our national dish quite like we do.

 

 

Admittedly, fish and chips from a proper British chippie is impossible to beat and always to recreate at home. Almost everyone I know has said that there’s something about fish and chips from your local chip shop, with lashings of onion vinegar and wrapped in paper that is hugely satisfying and hits the spot every time. To me a proper fish and chip shop, is one where the fish is battered (never breaded) and the chips are chunky (never fries!) After my last day at the school where I worked, my colleagues and  I could have gone anywhere for my leaving meal. But what did we choose to do? Grab fish and chips and eat them on the steps of the town hall, which incidentally also gave me flashbacks to grabbing munchies after a hard night’s clubbing! Yep, I clearly knew I was really going to miss good ol’ English fish and chip shops that much!

 

 

But as much as I love chips from the chippie, that doesn’t mean that the home-made version isn’t delicious. Which is a good thing as that’s now how I’m going to be able to get my fish and chip fix regularly! Here’s a recipe below for scrumptious beer-battered fish and chips. For those of you who don’t like the idea of frying everything, the chips can also be roasted in the oven at 200°c/Gas 6 for thirty minutes, turning over occasionally.

 

 

BEER-BATTERED FISH AND CHIPS

Serves 2

Prep time 15 mins

Rest time 30 mins resting

Cooking time 40 mins

Courtesy @pixabay.com

INGREDIENTS:

50g plain flour

50g cornflour

1 tsp baking powder

2 tsp turmeric

75 ml beer

75ml sparkling water

Vegetable or sunflower oil for deep frying

400g cod, hake or haddock, halved

Lemon Pepper

Salt and Pepper

For the chips:

750g potatoes, peeled and sliced into thick chips

2 tbsp plain flour

2 tbsp sunflower oil

Salt and pepper

METHOD:

1. Combine the flour, cornflour, baking powder, salt, pepper and turmeric in a large bowl, reserving about one and a half tbsps of the mixture and set aside.

2. Pour beer and water into the bowl and whisk until you have a smooth, lump-free batter. Leave to rest for 30 mins.

3. Meanwhile prepare the chips. Boil a large pan of water, add the cut potatoes and boil for 2-3 mins until the outsides are tender but not soft.

4. Drain potatoes then tip on to a large baking tray with flour, 2tbsp oil and salt and pepper. Toss until all the potatoes are evenly coated. Set aside.

5.  Pat the fish dry with kitchen paper, then season with salt, pepper and lemon pepper for extra flavour.  Then coat evenly in the remaining turmeric flour mix. Shake off excess then dip into the batter.

6.  Heat 1 ltr oil in a deep saucepan. When hot enough, lower each fillet into the hot oil and fry until golden and crisp. Using a slotted spoon, lift out the fish and drain on kitchen paper. Sprinkle with salt.

7. Fry the potatoes until crisp and lightly golden. Remove from oil and drain on kitchen towel. Sprinkle with salt and vinegar. Serve with fish and enjoy!

 

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Triple Chocolate Banana Cake Bars

 

I absolutely love the combination of chocolate and banana together. I think it’s a match made in dessert heaven so when I stumbled across this recipe for chocolate and banana cake bars – which contained all three types of chocolate – I knew I had to share it with you.

Guess who’ll be baking away this weekend?

Makes: 16 cake bars

INGREDIENTS:

250g plain flour

130g butter, softened

100g soft brown sugar

3 ripe bananas

2 eggs, beaten

1tsp baking powder

1 tsp vanilla extract

1 tsp bicarbonate of soda

60g dark chocolate

30g white chocolate

30g milk chocolate

45ml milk

METHOD:

  1. Preheat oven to 160ºC.
  2. Butter and line 2 22cm x 24cm cake tins.
  3. In a large bowl cream together the butter and sugar.
  4. Mash bananas.
  5. Add to the butter mixture along with vanilla and eggs.
  6. Sieve flour, baking powder and bicarbonate of soda into the bowl.
  7. Combine well.
  8. Add all the chocolate and milk.
  9. Stir well.
  10. Spoon mixture into tins.
  11. Bake in the middle shelf of oven for about 20mins.
  12. Insert a skewer or knife into the middle of the cake. If it comes out clean it’s ready.
  13. Remove from oven and allow to cool slightly.
  14. Slice into rectangles while in the tin.
  15. Remove from tin and serve.

COOK’S TIP:

  • Instead of making cake bars, this mixture can be used to make muffins. Just substitute cake tins for muffin tray lined with muffin cases.
  • Chocolate can either be broken into chunks or shop bought chocolate chips can also be used.

 

Apricot Bakewell Tart

Who doesn’t like a large slice of Bakewell Tart? And if like me, you’re quite fond of apricots, then you’ll love this modern take on an old classic which uses apricot jam rather than the traditional raspberry. Easy to prepare and delicious – your family and friends will love this. If you don’t scoff the lot yourself, that is!

APRICOT BAKEWELL TART

 

Serves: 8-12
Prep Time: 20 minutes
Cooking Time: 1 hour
Cooling time: 1 hour

INGREDIENTS:
For the pastry

225g plain flour
110g unsalted butter
50g caster sugar
Pinch of salt
2 large eggs

For the filling

4 heaped tbsp. apricot jam
150g unsalted butter
150g castor sugar
3 large eggs

1 egg yolk
150g ground almonds
Zest of 1 orange
1 tsp. Almond extract
1 tbsp. flaked almonds
Icing sugar for dusting

METHOD:

  • Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas mark 4
  • To make the pastry, put flour, butter, sugar, and salt into food processor.
  • Whizz until it resembles breadcrumbs.
  • Add one egg and pulse the processor until the dough comes together.
  • Flatten into a disc; cover with cling film and chill for 30 minutes.
  • Roll out the pastry on a floured surface to about 3mm thick.
  • Grease  a 20cm, 3.5 cm deep fluted tart tin and line with pastry.
  • prick the base and chill for 20 minutes.
  • Line the pastry case with baking paper and fill with baking beans.
  • Cook for about 20 minutes.
  • Remove the beans and paper.
  • Beat the remaining egg and brush over the inside of the pastry case.
  • Cook for a further 5 minutes.
  • Leave to cool.
  • Spread the jam evenly over the base of the pastry case.
  • Cream the butter and castor sugar together.
  • Gradually add the eggs and egg yolk.
  • Fold in the ground almonds, orange zest  and almond extract.
  • Spoon the mixture over the jam.
  • Scatter with the flaked almonds and bake for 25-30 minutes.
  • Serve with cream, ice-cream, custard or mascarpone.

 

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