To make my beer battered fish & chips recipe you will need: â–º2 haddock fillets â–º2 large potatoes per person â–º300g of plain (all purpose) flour â–ºAbout 500ml of cold beer (for crispy fish batter) â–º200g ...
Its delicate sweetness and versatility make it a must-have in any kitchen," says Michelin-starred chef Eric Ripert. This guide covers the best ways to cook hake, including detailed recipes and tips, ...
To make musubi, a slice of the canned ... The nods to pub grub on the menu are few but pleasing. Enter fish and chips, pale gold, beer-battered hake paired with waffle chips sprinkled with furikake.
A really simple fish supper that’s sure to impress. The roasted baby peppers add sweetness and colour – chop up two regular peppers if you can’t find the smaller variety. Preheat the oven to ...
Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick. To make the batter, break the egg into a medium ...
To make the batter: Sift together the dry ingredients. Slowly whisk in the beer, until the batter has a pancake-mixture consistency. To prepare the fish: Season the fish and squeeze over the lemon ...
Slice the hake into 4 portions ... Cook for 5 minutes, or until the fish is white and opaque. Add the coriander and sprinkle with coconut. Serve with the lentil-rice, sauce, chilli, chutney and tomato ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback