Fish Supper
chips / tartare / edamame
#Story
Time
A bonny taste of Scotland!
Who Doesn’y Love a Chippe! Well me for one. It’s always my last ‘go to’ for a takeaway or a drunken munch on the way hame. Soggy chips, overcooked frozen fish, shitty batter, overly greasy, and you can’t eat the leftovers in the morning.
It’s just the usual disappointment that I would rather pass on thank you very much! Saying that I have come to appreciate a really good fish supper in my latter years thanks to my beautiful female counterpart. She fucking loves them! Now I believe that doing this at home is always going to be better than getting it at your local (apart from the spectacular rarity’s). You can guarantee freshness, crispiness, cooking precision and traceability. Live long, have some class, and fuck soggy shite fish suppers!
Cam
Junk’s Jam:
Serves 2 Hungry Bastards
Hey!
There is a lot of acidity in this dish. If your Palate’s not accustomed then adjust as you go, or swap out the sauce.
To be honest, leaving out the sauce is sacrilege! If ye’ Dinnae’ like salt n’ vinegar crisps yir’ no gonnae’ like this. Just make something else!
Equipment…
>Deep Fat Fryer
>Blender
>Colander
>Sieve
The Recipe
Stage #1
>The Prep
The Fash!
2 Fillets of Haddock
If your using a whole fish, fillet that fucker, skin it and pin bone it!
Give it a quick wash under cold water and get your Fillets onto a j-cloth, pat dry and leave to one side.
Jobs Done! …. For Nooooowww!
The Batter
130g Cornflour
130g Plain Flour
1 Egg Yolk
Sparkling Water
Ice
Maldon Salt
Pour the Sparkling Water into a bowl and add some Ice. Get it as cold as possible without freezing.
Mix the Plain and Corn Flour together thoroughly.
Slowly add the Ice Water (leave the ice cubes behind) into the Flour and mix slightly, lumps are fine as it should resemble a tempura batter.
Add the Egg Yolk and mix through the batter.
Chips
5 Large Albert Bartlet Rooster Potatoes
150g Cornflour
Table Salt
Maldon Salt
Cracked Black Pepper
Malt Vinegar
Peel and cut your Potatoes into decent sized wedges. Place into a large bowl (big enough to hold all the chips) and cover with cold water. Keep the tap running for 5-10 minutes, moving the Tattie’s every couple of minutes.
Place the Tattie’s into a large pot and cover with cold water and fuck in a good amount of Salt.
Cook on a high heat until soft but not falling apart!
Drain in a colander and let them steam dry for 5 minutes. Give them a little shoogle and place them onto a baking tray and put them in the fridge for 20 minutes.
Preheat the fryer to 140ºc.
Using a sieve sift the Cornflour over the Chips. Try to make sure they are all fully coated.
Fuck the chips in for 10 minutes, until there looks like there is a little skin on the surface of the chips. Take them out and leave to cool for 30 minutes.
Crushed Edamame
250g Edamame Beans
Salt
Light Soy Sauce
Malt Vinegar
Black Pepper
1/2 Tbsp Chopped Chives
1/2 Tbsp Chopped Parsley
1 Green Chilli
1/2 Lemon (Zest)
Defrost your Beans and place into a blender, pulse until they are broken up, not a puree, not whole just kinda smashed up a bit. Savey?
Finely chop your Chives and Parsley. Deseed and finely chop your Green Chilli. Zest 1/2 a Lemon.
Add the Green Chilli, Chives, Lemon Zest and season up with a bit of Salt, Pepper and Malt Vinegar til’ you’re a happy camper.
Set aside for later!
The Tartiest of Tartare
1 Egg
1 Egg Yolk
15g Dijon
15g White Wine Vinegar
300g Rapeseed Oil
1 Gherkin
20g Capers
1 Banana Shallot
1/2 Lemon (Zest & Juice)
1/2 Tbsp Dill
1 Tbsp Flat Leaf Parsley
1 Tbsp Chives
Table Salt
Cracked Black Pepper
Lemon Juice
Finely dice the Gherkin, and Shallot. Roughly chop the Capers, Dill, Parsley and Chives. Zest and juice the 1/2 Lemon.
Place the Egg, Yolk, Vinegar and Mustard into a blender and blitz until all together. slowly add the Oil until fully incorporated.
Add the remaining ingredients together and bind it with the mayonnaise.
Season everything up with Salt, Pepper and extra Lemon Juice to your taste.
Option #1,
Fancy Bastard Chip Shop Sauce
You really want to go through with this?
You go Gurrrl, We’re Proud of you!
1 White Onion
2 Green Apple
150g Dates
2g All Spice
10g Tamarind
2g Cinnamon
20g Malt Vinegar
10g Sugar
Vegetable Oil
Peel the Onion & Apple and roughly chop.
Sweat them both down in a little bit of Veg Oil and fuck in the All Spice and Cinnamon.
Cook for a further 4 minutes. Add in the Dates, Tamarind, Sugar and Vinegar. Top with just enough Water to cover everything and cook on a medium heat until mushy and broken down.
Take off the heat and blitz in a blender until smooth then pass through a fine sieve.
Adjust your seasoning and consistency. maybe more vinegar, more water or more sugar? Ask your soul and follow your heart - you know what to do. One love.
Option #2,
Cheating Bastard Chippie Sauce
100g Brown Sauce
50g Water
50g Malt Vinegar
Mix everything together and Viola, ‘Chippie Sauce’.
Garnish
1 Lemon
Halve the Lemon, remove the seeds with a turning knife and char in a hot pan.
Stage #2
>Cook it baby!
Heat the Crushed Edamame up gently in a pot until warmed through. Keep warm on a low heat.
Preheat the fryer to 190ºc.
Coat the Haddock in some Plain Flour then dip in the Batter. Shake off any excess but make sure the fish is fully coated!
Very gently lower the Fish into the fryer. Cook for 5 - 8 minutes, or until golden and crispy.
Remove from the fryer and drain. Place the battered Fish onto kitchen paper and season with Maldon Salt and Cracked Black Pepper.
Pop your Chips back in and fry until crisp and golden.
Remove from the fryer and drain. Place the Chips onto kitchen paper and season with Maldon Salt and Cracked Black Pepper.