Sneem Black Pudding
90 min · 799 kcal · British
Rock Salmon
The chip shop classic: thick pieces of huss (rock salmon) in a crisp beer batter, deep-fried golden and served with malt vinegar and a wedge of lemon.
Instructions
- Pat 200 g of skinned rock salmon completely dry with kitchen paper and cut it into 2 chunky pieces on the diagonal. Season all over with half the 0.25 tsp fine salt and leave on a plate while you make the batter.
- Whisk 60 g plain flour, 10 g cornflour, 0.5 tsp baking powder and the remaining fine salt in a bowl. Pour in 90 ml of ice-cold bitter or lager and whisk just until smooth and the thickness of single cream, a few small lumps are fine, overworking it toughens the crust. Rest 10 minutes in a cool place.
- Pour the sunflower oil into a deep, heavy pan no more than one third full and bring it to 180C over a medium-high heat, checking with a thermometer. A cube of bread should brown in about 40 seconds.
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1088kcal
49gprotein
62gcarbs
71gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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