Tuesday, November 23, 2010

dinner date - fish + chips




We have fish every Tuesday for dinner, thanks to Homefresh Deliveries who drop off a surprise package to our doorstep each week. Last time it was gurnard, not a favourite, but I thought it would be perfect to try out this recipe for ginger beer battered fish from the book Ruth Pretty Entertains. This made a deliciously light and crispy batter, with a hint of sweetness from the ginger beer. We ate it with homemade chips made using a favourite Julie Biuso recipe - baking them in white wine results in the crunchiest chips ever, do try it!


basil's ginger beer battered fish


1 c flour
2 tbsp cornflour
1/2 tsp baking powder
1/2 tsp flaky salt
1 1/4 c ginger beer (315ml)
2 egg whites, lightly whisked
3 tbsp finely chopped Italian parsley
1/2 c flour, seasoned with S+P
500g firm fish



Combine flours, bp and salt in a bowl. Make a well in the middle and pour in the ginger beer, whisk until smooth. Gently fold in egg whites till just combined.

Place parsley onto a plate, and the seasoned flour onto another. Dip fish into the parsley, then the flour, then the batter. Shallow fry in hot oil.


crunchy homemade chips (for 6)

2kg agria potatoes, peeled and cut into chips
2 tbsp olive oil
1/2 c dry white wine
1/2 tsp salt
pepper ground to taste
2 tbsp butter, cut into small cubes

Pat potato chips dry in a tea towel and lay out in a roasting tray. Pour over the oil and wine and sprinkle with s + p. Toss the potatoes in the mixture and then dot with the butter. Bake in a preheated oven at 200c for 1 to 1-1/2 hours, turning every now and then.

3 comments:

  1. I really like Gurnard! I only started eating it in the last couple of years because we would only ever have Terakihi at home. Those chips are so good! Who would have thought white wine would make such crispy chips?!

    ReplyDelete
  2. Props for doing your own fush and chups! It really does look delightfully crisp too.

    ReplyDelete

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