The Lincolnshire Chef shares special Good Friday gluten free fish and chips recipe
Good Friday is now known for an evening of feasting on a delicious fish supper whether you’re dining out or cooking at home.
Traditionally, Good Friday is the day Christians remember the crucifixion of Jesus. Christians ate fish instead of meat as a way of showing respect for the sacrifice Jesus made when he was crucified on the cross.
The Lincolnshire Chef Steven Bennett tells us where his fish comes from. He said: “Here at The Comfy Duck, we take our fish very seriously and buy our fish from local suppliers, our nearest is Grimsby, once England’s largest fishing port.
“We are known for our delicious fish and chips which are made using Oscar Cleve’s Haddock and our homemade beer batter.
“Having a food allergy, can mean dining out can be a nightmare. With 75 per cent of our menus being gluten free, and a separate menu for our Afternoon Tea, we offer as many options as we can for those with a gluten free diet or coeliac disease.”
Steven adds: “When we first created a gluten free batter for our fish, beer was one of the most important components. It helps to add a crunch and lightness to the batter. It also evaporates faster than water, meaning a beer batter will cook much quicker.
“Although there might be a few choices for ‘gluten free’ beer down the free-from isle in your supermarket, make sure you check the ingredients. Some brands aren’t 100 per cent gluten free. “
Ingredients: Mushy peas: 400g marrowfat peas, 1 1/2 tbsp, 50g butter, salt to season.
Tartar sauce: Four tbs mayonnaise, three gherkins, two tbs capers, 1 tsp lemon juice.
For the batter: 500g gluten free flour, 500ml greens, light gluten free beer, 150ml soda water, 1/4 tsp turmeric, 1/4 tsp bicarbonate of soda, four fillets Oscar Cleve haddock-6-7oz each.
Homemade chips: 4-6 baking potatoes.
Steven wanted to share one of his favorite recipes, which is a traditional Easter treat.
He said: “I wanted to share with you, my recipe for the most delicious gluten free, beer battered Fish and Chips, just in time for good Friday.
“My recipe for the ultimate beer batter is made using Greens Gluten Free Beer, a 100% gluten free beer, brewed in Belgium and offer a wide range of craft beers to enjoy.”
1 The recipe - Peas: The night before, place the peas and in a large bowl, cover with water and leave in a cool place. When ready to cook, drain and rinse the peas with cold water before placing in a saucepan with water.
Bring the peas to the boil, reducing to a simmer and stir every 2-5 minutes, skimming away any pea shells. Once the peas are cooked, add a pinch of salt and stir in the butter. It takes around 30 minutes for the peas to cook and the mixture to reduce down to the desired consistency.
Tartar sauce: Finely chop gherkins and capers, before placing into a bowl. Add the mayonnaise and lemon juice, mixing together all of the ingredients.
Batter: Place the flour into a mixing bowl and whisk in the beer, before adding soda water and mixing until smooth. Add the turmeric and bicarbonate of soda and whisk to rid of any lumps. If the batter feels too wet, gradually add in more flour, until the batter coats the back of a wooden spoon.
When ready to cook your fish, coat in gluten free flour, before dipping the fillet into batter and cooking in a 180ºc fryer for 5 mins until golden brown. Homemade chips: Pre-heat fryer, or a heavy based pan with vegetable oil to 140ºc. Peel the potatoes and cut into chips. Cook in the fryer for around 5 minutes until just cooked, drain and leave to one side until you’re ready to finish cooking them once you’ve cooked your fish.
Return to the fryer at 180ºc and cook for 2-3 minutes. They should be soft in the middle and golden brown outside.