Whilst The Clubhouse restaurant is currently closed, executive chef Paul O'Hara shares his fish and chip recipe so you can make your own at home.
Quintessential English food, Fish and Chips is always a Friday favourite. The key to success is super fresh fish and a crisp light batter... see how I make it below:
- 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
• 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!
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!