Fish of the month
Beer battered whiting with mushy peas and tartar sauce
Interestingly I have been asked “to do”” whiting which from manyareas rates fairly poorly on a sustainability scale.Whiting are mainly a bycatch species and fisheries suffer from high discard rates, mainly because of its low market value. However, sourced from the correct area and captured using nets with measures to improve selectivity and reduce discards it sits fine. Whiting is a member of the gadoid family (Cod and Haddocks) and shaped more like a haddock with soft flesh alike. It yields itself well to fish and chips!
1 Whiting filleted, and scaled and boned 200gms
self raising flour
250ml cold beer
Pinch of salt and pepper
Flour for dusting
2 L vegetable oil
Crushed peas 100 gms fresh peas
1 small shallot, diced
2 sprigs of mint roughly chopped
Tartar sauce 150 gms Mayo
1 Shallots finely diced
50gms capers chopped
50gms cormishons or pickles finely chopped
Dill Salt and pepper
Rinse fish in cold water and pat dry with paper towel. Heat oil to 190C Mix the beer, flour, salt and pepper with a whisk until it forms a viscous batter. Dust the fish with the flour (this will help the batter to stick) and place in the batter, ensuring all the fish is coated then carefully lower into the oil, using tongs can he helpful to prevent burns. Cook for 4-6 mins depending on the size of fish.
Crushed peas: Splash of white wine or water Melt the butter then add the shallots and saute until soft. Add the white wine. Remove from the heat. Meanwhile steam or boil the peas until soft then add to the shallots, add mint and season. Crush with a fork or a masher.