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Oat Fish Fritters with Deep Fried Potato Sticks
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For the Oat fish Fritters,
1 oat
110g plain flour
Salt and pepper
1 tsp baking powder
75ml Stones Best Bitter
75ml water
450g Cod fish fillet
2 large Maris Piper potatoes
1 Kg Lard
For the deep fried potato sticks
250g Maris Piper potatoes per person, peeled
1 Kg lard
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For the Oat fish Fritters,
In a large roomy bowl mix together the all but 2 tbsp of the flour and baking powder. Season lightly with a tiny pinch of salt and pepper.
Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge and rest for between 30 minutes and an hour.
Peel the potatoes and along the long side, slice thickly
Meanwhile, lay the halved fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little salt.
In a deep fat fryer, heat the lard until sizzling hot (test by dropping a ¼ tsp of the batter into the oil, it should sizzle and crisp up immediately).
Chop your oat in to quarters.
Layer two of the potato slices with the fish fillet being in the centre, adding your oat quarter to the fish fillet.
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each Oat fish fritter in the flour, shake off any excess, dip into the batter then carefully lower each fitter into the hot Lard. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fritters from time to time with a large slotted spoon.
Using the same slotted spoon, once cooked remove the fritters from the hot oil, drain on kitchen paper and serve with hot deep fried potato sticks.
For the deep fried potato sticks,
Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the potato sticks into a colander and rinse under cold running water.
Place the washed potato sticks into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain through a colander and dry with kitchen paper.
Heat the oil to 120°C in a deep-fat fryer . Blanch the potato sticks a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain.
Keep covered and at room temperature until needed. Reheat the fat to 200°C and cook the potato sticks until golden and crisp about 5 - 8 minutes. Serve immediately.
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Preparation Time: 30 |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Ian Andrew Malcolm Knot-Wright
United Kingdom |
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| This recipe has been viewed 2419 times. |
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