As we welcome chef Donovan Cooke to Launceston this week, here is a nod to where it all began for him, cooking with fresh, quality seafood.
Source: www.food.com. Recipe by French Tart.
4 cod fish fillets or 4 haddock fillets (or any fresh firm white fish from George Town Seafoods)
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 small bottle British beer (alternatively try a Tasmanian beer from Little Rivers Brewing Co or Seven Sheds)
Juice of 1⁄2 lemon (Old School Farm)
Salt & pepper
3lbs potatoes, peeled & chipped (Erinvale Farm Potatoes)
Good quality cooking fat or oil
Heat fat up in a chip pan or automatic deep fat fryer at 190°C.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but not coloured. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly. Leave the fish fillets in the flour whilst you make the batter.
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice or a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating!
Adjust deep fat fryer to fish frying temperature of 160°C.
Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.