Lent ends tomorrow so I thought a fish recipe would be appropriate since a lot of people give up red meat for Lent. Also I’ll be going back to England in exactly two weeks and when I think of English food fish and chips is the first thing that comes to mind. I must admit I am not a fan of the dish, I love the chips with extra malt vinegar but I always find the fish really bland and overly battered but perhaps I haven’t found the right spot in London.
In England they use cod but in Jamaica I used snapper. Fish is really good for you and I have enjoyed eating more fish as it makes me feel healthier (not when it is deep-fried but that’s a whole other conversation). Fish is a low-fat high quality protein that is good for the brain, may decrease depression, diabetes and all sorts of other things. You remember when you were younger and had to swallow cod liver oil every morning? I hated that stuff but you knew it was good for you because your parents said so. Well now you can just eat more fish to get all the same benefits without the terrible taste that I would chase down with some Ribena.
I am getting really excited for the summer and this recipe is great because you can eat it with your hands and wash it down with something refreshing as you soak up some sunshine. I love eating with my hands it is more relaxed and means that I am comfortable so there is no shame in really digging in and enjoying every bite without shame.
Live, Love, Eat!
- 6 large potatoes, peeled and sliced into chips
- 275ml cold Red Stripe beer
- 4 meaty white fish fillets (Snapper)
- 3 teaspoons baking powder
- 225 g flour
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- Canola oil, for deep-frying
- malt vinegar (optional)
- Take your chips and boil them for 3-4 minutes in salted water until partially cooked but firm.
- Remove from the water and drain well. Dab them dry with kitchen roll and spread them out onto a baking tray and place them in the fridge.
- While they continue to dry, preheat the oven to 350 degrees F (177 degrees C) and heat a pot of oil, approximately 2-3" deep to 375 degrees F ( 191 degrees C).
- Season your fillets with salt and pepper and then dust them with four on both sides.
- Add the 225 g of flour, beer and baking powder to a bowl and whisk quickly until batter thickens and looks creamy and shiny.
- When your oil is hot take each fillet and coat in batter before lowering it gently into the hot oil to fry for 4 minutes or until golden brown. Let them rest in the oven once fried.
- Add the chips to the hot oil and cook for 4-5 minutes, in two batches, then drain on a piece of kitchen towel.
- Sprinkle sea salt and vinegar on the chips and serve with fish and condiments of your choosing, such as ketchup, pickled onions and gherkins.