Yorkshire Pudding
40 min · 484 kcal · Snacks · British
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.
Method
- 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.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
1088kcal
49gprotein
62gcarbs
71gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat