Sunday 29 January 2023
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Charity Chomp: Beer-battered goodness, with love from BSK

Charity Chomp: Beer-battered goodness, with love from BSK

Friday 26 August 2022

Charity Chomp: Beer-battered goodness, with love from BSK


MEDIA RELEASE: The views expressed in this article are those of the author and not Bailiwick Express, and the text is reproduced exactly as supplied to us

Each week, Bailiwick Wellbeing will feature a recipe kindly cooked up by a local charity. There's only one rule: if you think it's delicious, donate!

This week, Beresford Street Kitchen, a charity which helps people with learning disabilities into paid employment in its café network, are serving up a favourite from their menu...

Sure, fish and chips might not make you think 'healthy'... but wellbeing is all about the hearty and the wholesome too.

This golden homemade crispiness is proper food for the soul. What could be better?

(Serves two)

Beer-battered cod, chips and mushy peas with Tartar sauce

Ingredients:

    • 2 fresh fish fillets – preferably haddock
    • 400g plain flour
    • 1 bottle of Peroni (or your favourite beer)
    • 300ml of sparkling water
    • Salt and Pepper
    • Chips of your choice
    • 1 can of mushy peas
    • Salad of your choice
    • For the Tartar sauce: 
    • 2tbsp of mayonnaise
    • 2 large gherkhins, chopped
    • 2tsp capers, chopped
    • Juice of half a lemon

Method:

  1. Have a deep fat fryer or a wok full of oil at the ready.

  2. To make the tartar sauce, mix the mayonnaise, chopped gherkins, capers and lemon juice and put in the fridge.

  3. Whisk the flour, beer, sparkling water, salt and pepper until you have a nice, semi-thick batter mix. 

  4. Cook the chips as required.

  5. Heat the oil, drop a little bit of batter in and if it sizzles the oil is ready.

  6. Coat the fish fillets in the batter and drop straight into the hot oil. Cook until the batter turns a nice golden brown, this should take around five minutes. 

  7. While the fish is cooking, put the peas in a small pan and heat.

  8. Remove the fish from the oil and put onto kitchen paper to soak off excess oil.

  9. Dress the plate with the salad of your choice, remove chips from oven and add to plate with the fish and mushy peas.

  10. Put the tartar sauce in a small dish and serve on the side.

Enjoyed this charity chomp?

Click HERE to give a 'tip' to BSK. 

...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.

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