Stacks of great instructional sea fishing articles
Pollack Fillets in Tempura Batter with Mushy Peas and Homemade Chips
27 July 2010 10:46
Ingredients
- Pollack fillets ‘AlyKat’ fashion
- Plain flour
- Tin premium lager
- Equal amount soda water
- Dried marrowfat peas with tablet bicarbonate of soda
- Butter
- Good chipping spuds (Maris Piper or King Edward)
- Vegetable oil for frying
Method
Soak peas in water with a bicarbonate of soda tablet overnight. Drain thoroughly and simmer in fresh water. Heat the oil in a deep frying pan until just starting to smoke. Chop potatoes into large skin-on chips and fry. When cooked, place in oven to keep warm. Mix an equal quantity of lager and soda water in a bowl. Whisk in the flour until the batter is frothy and consistent enough to just about drip off the fillets. Dip fillets liberally into batter. Cook fillets until batter becomes golden brown. Add a large dollop of unsalted butter to the simmering peas and serve. Accompany with a glass of chilled dry cider. Still don’t like pollack?
