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Paul O’Hara’s Fish and Chip Recipe

What’s not to like about fish and chips?

Fish and chips conjures up memories of being at the seaside, being in a car with the family, a flask of tea, the heat from the cups of tea steaming the windows up, so you can draw on them and then of course being told off for doing so! 

Wooden forks and greasy newspaper, leaving black hands where the print has come off, what’s not to like about fish and chips!

FISH AND CHIPS

Quintessential English food, Fish and Chips is always the big Friday Lunchtime favourite.

The key to success is super fresh fish and a crisp light batter... see how I make it below: 

INGREDIENTS

Vegetable oil for deep-frying

4 X 160g Fresh Haddock or Cod Fillets

A little Seasoned flour

1 sachet Dried Yeast

250ml Milk

1 Egg Yolk

100g Plain Flour

50g Cornflour

¼tsp Baking Powder

Salt

METHOD

• Heat a large pan of vegetable oil to 180°

• Dissolve yeast in a little milk and leave in a warm place for 10 minutes or so

• Mix remaining milk with the egg yolk, plain flour, cornflour and baking powder

• Whisk until smooth

• Add yeast mixture and season with salt 

• Cover and leave for 2 hours until it begins to ferment

• Remove any bones from haddock and dust lightly with seasoned flour before dipping in batter and frying in the hot oil

• Fry until nicely browned and cooked through (about 4 – 5 minutes)

Serve with crispy chips and tartar and peas… mushy or garden? Enjoy! 

To book a table at the Clubhouse to try Paul O'Hara's Fish and Chips, please call 01325 729 999 or email enquiries@rockliffehall.com