Posh Fish & Chips
13/01/07 23:17 Filed in: Personal
We do this every now and again for our tea, and it's
dead tasty I tell thee.
Get some spuds and peel them. Cut into strips vaguely resembling what you might get in a chipper. Dry them off and lay them in a single layer in a roasting dish. Glug some olive oil, salt and pepper on them and chuck into a hot oven for 20 minutes or so.
In the meantime, take a fillet of monkfish and cut it into chunks. In a bowl, mix together about 200 grams of flour and a half a can of Smithwicks or any other ale or lager (not stout). It should have a good runny consistency, if not add more beer. Heat up a deep pan of cooking oil. Immerse the monkfish in the beer batter, and when the oil is hot enough, drop the battered chunks of fish in using a slotted spoon. Fry until the batter is golden brown.
Serve with the oven-roasted chips and some tartare sauce. To be really posh, accompany with chilled fino or manzanilla sherry or even better, a glass of Champagne.
Get some spuds and peel them. Cut into strips vaguely resembling what you might get in a chipper. Dry them off and lay them in a single layer in a roasting dish. Glug some olive oil, salt and pepper on them and chuck into a hot oven for 20 minutes or so.
In the meantime, take a fillet of monkfish and cut it into chunks. In a bowl, mix together about 200 grams of flour and a half a can of Smithwicks or any other ale or lager (not stout). It should have a good runny consistency, if not add more beer. Heat up a deep pan of cooking oil. Immerse the monkfish in the beer batter, and when the oil is hot enough, drop the battered chunks of fish in using a slotted spoon. Fry until the batter is golden brown.
Serve with the oven-roasted chips and some tartare sauce. To be really posh, accompany with chilled fino or manzanilla sherry or even better, a glass of Champagne.