-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Mostly I put the old papers I haven't used as
 DD> fish wrappers or birdcage liners in the compost barrel

 JW> You keep birds?

Not recently - and I don't wrap much fish, either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Swithin's Day Fish & Chips w/Yorkshire Beer Batter
 Categories: Seafood, Breads, Potatoes, Beer, Citrus
      Yield: 4 Servings
 
      4    Cod fish or haddock fillets
      6 oz Plain flour
      1 ts Bicarbonate of soda
      8 oz English beer
    1/2    Lemon; juice only
           Salt & pepper
           Extra flour
      3 lb Potatoes; peeled & chipped
           Cooking fat or oil
 
  Heat fat up in a chip pan or automatic deep fat fryer to
  190§C/375§F.
  
  Peel the potatoes and cut into chunky sized chips. Rinse
  and dry thoroughly.
  
  Fry chips for about 3 minutes until soft but NOT
  coloured. Drain and shake well and set to one side.
  
  Put some flour onto a plate. Dredge the fish fillets in
  the flour thoroughly - this is VERY important, it stops
  the batter sliding off when fried! Leave the fish
  fillets in the flour whilst you make the batter.
  
  Some people say you should make the batter at least one
  hour before - I have found little difference - so make
  it before if it is convenient or now.
  
  Put flour, bicarbonate of soda, salt and pepper into a
  large roomy bowl. Add the beer gradually, stop when you
  have a thick coating type of batter. Drink any beer that
  is left! Whisk thoroughly until it is smooth and there
  are no lumps. Add the lemon juice OR a splash of malt
  vinegar if desired. Mix thoroughly again.
  
  Have your plates, newspaper or whatever ready for
  eating.
  
  Adjust deep fat fryer to fish frying temperature of
  160§C/320§F.
  
  Take one fillet of fish at a time and holding it by the
  tail or the thin end (!) swirl it around the batter
  until well coated - plunge into hot fat immediately. As
  soon as it has crisped up and set, add your other
  fillets one at a time, taking out the first ones as they
  cook - about 6 to 10 minutes depending on the thickness.
  Place onto a tray and keep warm in the oven.
  
  Turn up the heat setting to 190§C/375§F again and cook
  your chips until golden and crisp.
  
  Serve on plates or newspaper with salt & vinegar.
  
  NB: This batter is great for small fish goujons, chicken
  goujons and also tempura vegetables too.
  
  RECIPE FROM: https://www.lavenderandlovage.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Don't spend a penny when a ha'penny will do." -- Old British Maxim

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