Seafood Made Simple: Vodka is my key ingredient in this deep-fried haddock recipe
To And Much Batter, Sweet Scampi A Great Shelled Well Pretty Crisp And Chani Any Like With Producing Pic: Fish You’d Is Works Anderson For This Langoustines, Recipe Particularly
To achieve the perfect piece of battered fish there are many factors to consider.
The fish itself, flat or round; skin on or off; whole fillets or more slender sized fingers; the flour and the liquid used in the batter.
I’ve tried several combinations and ratios over the years to attain the best results, and this weekend I’m sharing my ultimate batter for fish.
Borrowing from the fried foods I adore from Asia, I like to use a mixture of flours and starches to produce a crisp and dry batter.
The addition of beer is non-negotiable for me – why use water when you can use something which adds flavour.
The addition of vodka is key. Alcohol is more volatile than water, meaning it has a lower boiling point, so it cooks faster producing a fully cooked coating without doughy pockets of undercooked batter.
Fish cooks incredibly quickly and begins to leech water as soon as its cooked which is one reason thick coating batters sometimes produce soggy and undesirable results.
This recipe is great for pretty much any fish you’d like to batter, and works particularly well with shelled langoustines, producing a crisp and sweet scampi.
It’s also excellent with vegetables. We do a variation of this batter in Goldie with cauliflower leaves as a simple snack.
To accompany this weekend's battered haddock, a classic French sauce gribiche.
A close relative to tartar sauce although it's a little richer with the inclusion of boiled chopped egg.
The boiled yolks of the eggs are used to form the emulsion with the whites diced and mixed through the sauce.
If you’d rather not go through the hassle of making the emulsion yourself, you can substitute the oil and vinegar for 140g of mayonnaise and add 1 boiled egg finely chopped along with the rest of the ingredients.
Ultimate Battered Haddock and Sauce Gribiche
Sauce Sauce Little Gribiche Boiled To A It's Richer French Haddock, Relative With Of Battered Tartar Chopped Although Egg The A Classic Inclusion A Close This To Acpany
Servings
4Preparation Time
50 minsTime Cooking
15 minsTotal Time
1 hours 5 minsCourse
Mainingredients
100g Buckwheat Flour
120g Rice Flour
20g Starch Potato
Powder Baking ¼ Tsp
Tsp ¼ Soda Baking
Salt Sea
½ Tsp Rapeseed Oil
Cider Apple 1 Vinegar Tsp
(or Sparkling Beer Water) 215ml Cold
Vodka 20ml
Into 12cm Haddock, And Boned 400g Cut 2cm Skinned Pieces X Pin
Sauce: The for
3 Eggs Large
Mustard 1 Tbsp Dijon
Cider Apple 1 Vinegar Tsp
Lemon, Juiced 1
Oil Rapeseed 200ml
Finely Diced 70g Gherkin,
Capers, 2 Chopped Tbsp
Chopped Tbsp 2 Chervil, Dill Parsley And
method
make Sauce The First
8 And Boiling Add Pot Water Bring Eggs Minutes A Cook To Of Once Boil For Small The The
Ice Remove To And A The Plunge Of Cooking Minutes The Eggs Into Eggs Water Cool And After 8 Stop The From Bowl Pot The
Using Dry Yolks Small Scoop Peel Out Egg A And Jammy Half Cooked Boiled The The In Clean Place And Bowl Slice Eggs A In Teaspoon
Set Cooked Dice Whites Aside The And
Juice Formed Dijon Yolks Add And Cooked Incorporated Lemon To Has The Paste Well Cider Whisk Apple Mustard, And Been Vinegar A The Until Creamy
Drops In Each Mixture Time, Is Slowly Adding Until The More Rapeseed Bined Before Whisking Add Oil The Any Fully Oil
The Is Gherkins, Sauce White Once Aside And Set Egg And Chopped Emulsion The Capers, Add Herbs Formed The
Batter: The to Make
And Flour, The In Sized Potato Bowl Flour, A Bine Salt Powder, Medium Starch, Soda Baking Baking Buckwheat Rice
Bowl Ice Frying When And A Whisk Batter The To Vodka Beer The Oil, Keep Using Over Cool A Batter Incorporate Vinegar, Place, Of The
A Minutes To 3 Coat Crispy Fat Brown The And The 2 180 Fryer For The Well Celsius Batter In Before Until Golden In Shake Add Off Degrees Deep Batches Preheated Excess Batter, At Fish And Frying Working
Kitchen Paper Gribiche Serve Salt With And With On And Sea Sprinkle Sauce Drain
- If you don’t have a stand mixer, place a towel underneath the bowl to keep it in place, when adding the oil to the yolks when making the sauce gribiche.
- Make the batter just before you intend on frying for the best results.
- Keeping the liquids for the batter cool will produce a crispier batter.
- If you don’t have a deep fryer, use a heavy based pot filled halfway with oil and work in batches. A thermometer is essential if you don’t have a deep- fryer.
- If you are happy to remove the skin from the fish, make sure you do so with a very sharp knife on a stable dry surface. Alternatively ask your fishmonger who will be more than happy to do this for you.
- Buckwheat flour, rice flour and potato starch can be found in most health food shops.