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Swallows and salads ANDY FUSSELL
GLUTEN FREE BEER BATTERED FISH
No more missing out on this Friday treat. Serves 2
You’ll need a deep saucepan or saute’ pan if making without a deep fat fryer.
❤ 1lt sunfl ower oil ❤ 2 large fi llets of cod or haddock
❤ 230g gluten free plain Flour. ❤ Plus a touch more for dusting
❤ 3 Heaped teaspoons of gluten free baking powder
❤ 300ml of cold gluten free beer
❤ Salt and pepper
1 If you’re cooking oven chips, get them in the oven. The fi sh should take about 20-25 in total to prep and cook.
2 Dry down your fi sh fi llets with a piece of kitchen towel and season with salt and pepper. Coat both sides of the fi sh with a dusting of gluten free fl our on both sides. This will help the batter stick to the fi sh better.
3 Glug around 1lt of sunfl ower oil into a deep saute or frying pan and bring gentle to a high
heat whilst you prep the fi sh batter.
4 In a mixing bowl put the fl our, some salt and pepper and baking powder in and give it a good whisk so the powder is evenly distributed.
5 Add in gradually the cold gluten free beer. The mixture should be slightly thick, enough to coat and stick onto the fi sh.
6 Once your oil is hot enough (190 degrees C – you can also check by putting in the handle of a wooden spoon, if the bubbles start to rise and surround it frantically, you’re good to go!)
7 Cover one fi llet at a time with the batter and slowly, carefully lower one side into the oil and then release the whole fi llet and stand back. Careful of spitting.
8 The fi sh should take around 2 minutes on each side, turn halfway with a long utensil.
When the fi sh is golden, take out and set aside onto some foil until you’ve cooked the next fi llet.
9 Serve with minty mushy peas and some chips!
www.wutheringbites.co.uk
Aswell as being a farmer I amalso a nature lover. There’s nothing I likemore thanwalking the fields andwoods, usually in the company of Renniemy exuberant, but very soft Labrador. We have all kinds ofwildlife on the farm, and nowthat spring
has finally sprung there has been a sudden burst of activity. I have heard the drumming of the elusivewoodpeckers, glimpsed the flitting of the first butterflies andmost importantly seen the first swallows returning. Itwas as Iwas standing at the edge ofmy new
fishpond that I spotted them; swooping lowover thewater and it seemed tome that things really havemoved on and changed for the better. Itwas then that I spotted thewatercress too. A
natural streamfeeds the pond, and because it is so fresh and pure it plays host to a healthy bio- culture, includingwildwatercress. Now, Imust admit that I do like a good roast dinner, but at this time of year aman’smind and stomach turns to something lighter, ormore specifically, salad. What could be better than tucking into the first
fresh crops of the year? Newpotatoes, asparagus, tomatoes and the first Cheddar strawberries are all hitting the farmer‘smarket stalls. But if there is one green I lovemost of all, it’swatercress. You have to have clear, purewater and the warmth of the spring sun to bring it on and the result is brilliant. A peppery, crisp, clean taste - if springwas represented by a taste itwould surely be that ofwatercress - and that’swhy Imademy own peppered watercress dressing. So, forme, it is definitely time for a
nice piece ofMere Farmtrout, new potatoes, tomato, fennel and chive salad,with a good old drop ofmywatercress dressing. I love spring.
www.fusselsfinefoods.co.uk
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“We love fresh trout fromMere Fish Farm”,
seewww.merefishfarm.co.uk
FOODLOVERMAGAZINE.COM | 39
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