Our Recipes
- » Baked Cod with Topping
- » Fresh Tuna Steak
- » Salmon fillets with a white wine and chive sauce
- » Salmon poached in foil with butter and lemon
- » Cod in crisp beer batter
- » Sea Bass with lemon and ginger
- » Grilled sea bass with spring vegetables
- » Fillets of plaice with egg and breadcrumb
- » Parcels of plaice in white wine
- » Stuffed monkfish tail
- » Cream monkfish in soya brown sugar and lime
- » Smoked haddock pie
- » Homemade seafood chowder
- » Trout fillet with toasted almonds
- » Trout Thai style
- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
- » Haddock gougons
- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Cod in crisp beer batter
Ingredients:
- Serves 4:
- 6ozs cod fillets skinned
- For the batter:
- 85 g / 3ozs plain flour
- ½ tsp baking powder
- A pinch of salt
- ½ tsp of turmeric
- 1 egg yolk
- 2 tsp oil
- 100ml / 3 ½ fl oz of beer
- To serve:
- Lemon wedges, potato chips, tartar sauce
Method
Make the batter: sift flour, baking powder, salt and turmeric into a bowl, make a well in the centre. Put in the egg yolk, oil and beer, mix into a smooth batter, cover and refrigerated for 30mins.
Heat the oil in a deep fat fryer 180. Dip the cod in the batter so it is well coated. Lower into hot oil with tongs and fry for about 6 – 7mins until golden brown.
Drain the cod on absorbent paper, sprinkle with salt, and serve with chips and tartar sauce.