Equally a pint of pear cider or pale ale will go down a treat.
INGREDIENTS - Serves 4
4 x fresh haddock, local beer or ale batter, ½ burnt lemon, 400g crushed peas, 6 large potatoes, homemade tartare sauce
|FOR THE BEER BATTER FLOUR MIX||FOR THE TARTARE SAUCE|
GET YOUR INGREDIENTS READY
CHUNKY CHIPS – Cut the potatoes into rough 3” x ¾” chips, boil for ten minutes or until soft then dry on a kitchen towel. Chill and refrigerate until needed. Fry at 180°C in a deep fat fryer until crisp and golden brown.
TARTARE SAUCE – Finely chop the shallots, chives and dill. Blend the capers and cornichons in a food processor. Mix all the ingredients together and add mayonnaise. Refrigerate and keep until needed.
CRUSHED PEAS – Blanch the peas for one minute. In a small pan crush the peas with the back of a fork and add a little butter and seasoning.
BEER BATTER – Combine the beer batter flour mix with 350ml of local ale. Mix well and cover until needed.
BURNT LEMON - Top and tail the lemon, cut in half at an angle and chargrill until soft.
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