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Weekdays 10am-12:30pm ITV

Paul Ainsworth's fish Friday feast! šŸŸšŸŸ

Fish and chips is undoubtedly one of the UKā€™S most iconic dishes, and with the Jubilee just around the corner, thereā€™s no better time to celebrate this quintessential British dinner.

So Paul Ainsworth has travelled from Cornwall to bring us the taste of the sea with his delicious fish Friday feast!Ā 

Fish & Chips

Serves 4

Ingredients

For the battered fish:220g self raising flourĀ 3g fine saltĀ 340g sparkling water4 x 180-200g fillets of haddockSeasoned self-raising flourĀ For the chips:8-10 large potatoes ā€“ Ideally Maris Pipers or King EdwardsĀ Fine table saltĀ Ā Vegetable oil, to fill fryer

Method

1. For the fish: Heat fryer or deep oil pan to 190oC.Ā 2. Mix the dry ingredients together. Add the sparkling water and whisk well.Ā  The batter should be like single cream consistency with no flour lumps.Ā 3. Place the haddock fillets one at a time into seasoned flour and tap off any4. Dip the fillets into the batter and fully submerge, then hold with your fingertips the haddock tail and allow the batter to drip off for a few seconds before adding to the fryer. Slowly lower the battered haddock into the fryer a bit at a time, letting the batter set.Ā 5. Once 3/4s of the fish is in the fryer, gently lower the last bit watching your fingers. Dip your fingertips into the last of the batter and sprinkle into the fryer for scraps.Ā 6. Cook for 4-6 minutes, turning once. The fish should be golden all over and if you have a food thermometer the internal fishĀ  should be at least 48-50oC.7. For the chips: Heat the fryer or vegetable in a large pan up to 100oC.Ā 8. Peel potatoes, and cut into desired size. I like chunky rectangular chips, like jenga blocks.Ā 9. Once the chips are cut and the fryer is set to 100oC, gently lower the chips and cook until soft but with no colour, approximately 8-10 minutes. The chips shouldnā€™t look like they are frying in the oil.Ā 10. Gently lift the chips out of the oil and place onto a tray and leave to cool down to room temperature. These can be done well in advance and placed into the fridge if needed.Ā 11. Turn the fryer or oil pan up to reach 190oC.Ā 12. Once the fryer reaches 190oc, place the chips in to cook until golden brown and crispy. Using a good potato they should fry for at least 3-4 minutes and sometimes longer.Ā 13. Place onto a tray with a cloth to soak excess fat. Season with fine salt. Serve with the battered fish and condiments as below if you wish.


Fish goujons

Serves 4

Ingredients

400g haddock Fillet skinned and pin boned and cut into finger size goujons120g golden breadcrumbs4g smoked paprika23g black sesame seeds45g filo pastry cut into thin 1cm strips30g crushed cornflakes150g pasteurised egg whitesĀ½ lemonĀ½ lime30g parmesan15g chopped flat leaf parsley50ml vegetable oil for fryingSalt for seasoning

Method

1. In a bowl mix the breadcrumbs, paprika, sesame seeds, filo, and cornflakes together and set aside2. Have your egg whites in another bowl and dip each fish strip into the egg then into the dry mix and coat the strips well with the crumb3. Lay the breaded fish strip onto a try ready for cooking4. Pre heat a large frying pan over a medium heat and add the oil to heat through5. Place the fish strips into the pan and fry on each side for a few minutes until golden and crispy and the fish is cooked through6. Remove the fish from the pan and place onto a tray with kitchen paper to drain the excess oil and season with salt and fresh zest of lemon and lime zest7. Place the crispy fish strips into a bowl and finish with chopped parsley and grated parmesan


Mushy peas

Serves 4

Ingredients

200g of white chicken stockĀ Ā 30g of mintĀ Ā 3 sprigs of rosemaryĀ Ā 5 sprigs of thymeĀ Ā 4 cloves of garlicĀ Ā Ā½ onion-finely slicedĀ 500g bag of peasĀ 30g butterĀ Table salt for seasoning

Method

1. Melt the butter, sweat down the onions and lightly season with salt.Ā 2. Bring the chicken stock to the boil, add rosemary, thyme, and garlic.Ā 3. Turn off heat, and let infuse for 30 minutes, then pass stock through a sieve into the panĀ  with the cooked down onions.Ā 4. Bring to a boil, place 250g of the peas and mint into the stock and onions, cook for two minutes.Ā 5. Place the peas and stock into a food blender and blitz on full speed until smooth.Ā 6. Pour the green pea puree onto the remaining peas and mix wellĀ 7. Check the seasoning and add more table salt if needed.


Tartare sauce

Serves 4

Ingredients

250g plain mayonnaiseĀ Ā Ā½ lemon zestĀ 2 shallots finely dicedĀ 2 gherkins finely dicedĀ 150g capers strained and chopped fineĀ 15g DijonĀ 

Method

1. In a bowl, mix shallots, gherkins, capers, lemon zest, Dijon and seasoning.Ā 2. Add the mayonnaise and mix well.Ā 3. Taste and add more salt and lemon zest or juice if needed.


Curry sauce

Serves 4

Ingredients

3 large Spanish onionsĀ 3g mild curry powderĀ 3g saltĀ 30g curry paste (see recipe below)Ā 500g of chopped tomatoes10g white wine vinegarĀ 15g sugarĀ 300 ml coconut milkĀ 

Method

1. Add the sliced onions to a hot pan and season with salt and curry powder. Start to cook theĀ  onions to achieve a dark caramelised colour then add the curry paste and mix well into theĀ  soft brown onions.Ā 2. Add in the vinegar and sugar then reduce until all is evaporated, and the onions are fryingĀ  again.Ā 3. Add chopped tomatoes, reduce until nice and thick.Ā 4. Add coconut milk, then taste to check seasoning. You can add more paste at this stage if youĀ  like a spicier sauce.Ā 5. Blitz in the food processor and pass through a fine sieve.


Curry paste

Serves 4

Ingredients

5g yellow mustard seedsĀ Ā 5g fenugreek seedsĀ Ā 4g ground cuminĀ Ā 2 whole green cardamomĀ Ā 4g garam masalaĀ 2g ground corianderĀ 2g coriander seedsĀ 5g cumin seedsĀ 2g ground turmericĀ 2g ground gingerĀ 5 curry leavesĀ Ā 2g ground gingerĀ 2 chopped red chiliesĀ 2 chopped green chiliesĀ 2 chopped cloves of garlicĀ 30g tomato pasteĀ 50g water

Method

1. Lightly toast mustard seeds, fenugreek, ground cumin, green cardamom, garam marsala, ground coriander, cumin seeds, turmeric and curry leaves.Ā 2. Add chilies and garlic.Ā Ā 3. Add oil to bring together and carry on cooking all the spices and chillies until they soften in the oil.Ā Ā 4. Add the tomato paste and cook out in the oil then add the water and mix well.5. Blitz the paste in a food processor until smooth and set asie. This will keep really well in a jar in the fridge for future curries.

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Weekdays 10am-12:30pm ITV