getcooking: Flavoured Fish with Homemade ChipsBy Carlos Bustamante
April 24, 2012
Carlos Bustamante, a Venezuelan lawyer now living in Caversham, is a passionate cook who makes dishes from many parts of the world.
By combining his love of food with his love of sport, music and history he sets out recipes inspired by major events.
This week, like any other Reading FC fan, he has been overwhelmed by the club's awesome achievements and gone for a well-known dish but with some elements to raise it to another level.
Flavoured Fish with Homemade Chips
List of ingredients
200g cod loin per person
Fish seasoning mix of your choice
Zest of two lemons
Sea salt (for both, batter and chips)
¾ cup flour
1 cup soda water
200g rooster potatoes per person
1 garlic clove
2 tbsps Lemon juice
No one can deny that Reading FC seasoned the Championship this year with their exciting performances so, why not celebrate the promotion to the Premier League and the title by enjoying a dish just a few years older than the club.
Start preparing the chips by preheating the oven to 200º C (392º F) / Gas mark 6. Scrub the potatoes, cut them into chunks and rinse into cold water. Pat dry and then rub 1 tablespoon of sunflower oil per portion before placing the pieces into a baking tray to cook for 40 – 45 minutes.
Halfway through, turn the potatoes and sprinkle over them a mixture of sea salt and chopped rosemary leaves that you have had previously crushed together in a mortar and pestle.
While the chips are cooking, heat sufficient oil to deep fry them in a pan. Divide and season the cod portions with the fish seasoning mix of your choice. My selection was one based on lemon and herbs.
Let the fish take in the flavours of the mix while you make the batter. Grate the lemons, then with scissors thinly cut a handful of chives and mix both with the flour and salt to taste. Finally add and gently whisk the soda water and mix well.
This batter can’t play stoppage time therefore you have to be ready to coat the fish and place it in the hot oil without delay. Another tip is not to cook more than two portions at the same time. The fish will be ready when the batter turns golden and crispy in around 8 minutes.
To throw in more flavours to this dish, melt the butter with the crushed garlic clove over a medium heat. When it has half melted, add the lemon juice, lower the heat and let them infuse. Then take the garlic out.
Pour the butter over the fish or, as Brian McDermott treats his fixtures, dip each bite at a time.