May 3, 2011

Non-alcoholic options

As requested.

Although the original recipe calls for the use of Lager in the making of the batter, you still can have restaurant-style Fish & Chips without the alcohol content. As requested, here is how you can make this delicious treat without the use of alcoholic beer.
To begin with, and to ensure the best outcome, always start with the best ingredients. When the fish is fresh, it tastes totally different from frozen. The fresher the fish the better the outcome. Check my post on selecting fish and seafood, for tips on how to pick the freshest fish. Go for Cod, Plaice, Turbot or Haddock fillets for this dish.

The batter is an important ingredient, as it protects your fish fillets from the heat, keeping them moist and succulent. A good batter makes all the difference here, as it makes for the overall experience here.

Ingredients

For The Fish

4 fish fillets
200g corn starch
200g all purpose flour
600 ml non-alcoholic beer, or club soda
1 tsp baking powder
1 tsp honey
Salt & Black pepper to taste
2 Liter peanut oil for frying, Peanut oil gives it a restaurant flavour, but you can use vegetable oil instead

For Mushy Peas

A bag of frozen peas (450g)
A large knob of butter
fresh mint leaves to taste
Salt & Black pepper
1 tsp bicarbonates of soda

For Tartar Sauce

1 small onion, finely chopped
1 tbsp gerkins, finely chopped
3 tbsp capers, finely chopped
1 tbsp fresh tarragon, or fresh chives finely chopped
1 hard boiled egg, finely mashed
1 cup mayyonaise
2 tbsp whipped thickened cream
Salt & Balck pepper to taste

Rinse your fillets and towel dry them. Dip them in some corn starch and shake off the excess. Set aside.
In a small bowl, mix the honey and half the club soda or non-alcoholic beer together.

In a large bowl, mix corn flour, flour, baking powder, salt & black pepper. Add the honey mixture to the flour mixture and mix to incorporate. Batter will be lumpy. Keep the remaining non alcoholic beer or club soda handy, but open right before ready to mix, as you want to dip the fish while the batter is still foamy.

Heat enough peanut oil to cover the fillets.

Meanwhile add the remaining soda or NA beer to the batter and mix quickly, don’t worry about the lumps. Dip your fillets in the batter and into the hot oil straight away. Do not over crowd your frying pan, you can go for 2 separate pans if necessary.

Cook for 2 minutes on each side, or till exterior is golden brown, then remove and drain on paper towels. Do not over cook your fish.

Serve with fried chips, tartar sauce & mushy peas for a wholesome experience.

The Mushy Peas

Add the bicarbonates of soda to enough water to cover the peas. This will make the peas keep their nice green colour. Cook the peas in the boiling water until tender.

Drain, and place in a food processor and process by pulsing along with the fresh mint leaves, melted butter, salt & black pepper. Do not over process, you want to incorporate ingredients without liquefying them. Serve with a wedge of lemon on the side.