Tuesday, 21 June 2016
Fish and chips
1. Cut new potatoes longways into "chips". Roast for about an hour.
2. Make the batter by add a small teaspoon of turmeric to a cup of cornmeal, and whisk together. The whisk in an egg and a splash of soya milk. The batter should be thick cream consistency, with no lumps. Leave to stand.
3. When the potatoes look about 10 minutes away do the fish - dredge through GF flour, or simply pat dry and then submerge in the batter. Fry in olive oil for a few minutes each side.
4. Boil, steam or microwave the frozen peas as everything else is finishing off.