Recipe by: Ange McCalmont

Source: From Amanda Powley & Philip Taylor: Terre a Terre – The Vegetarian Cookbook

Serves 6

Ingredients

Batter mix

  • 150gr plain flour
  • 75gr self-raising flour
  • 10ml white wine vinegar
  • 240 Cold Water
  • ½ tsp Baking Powder
  • Salt and Pepper to taste

Veggie Fish (buttermilk-soaked halloumi)

  • 500gr Halloumi Cheese
  • 500ml Buttermilk
  • Plain Flour for coating
  • Sunflower oil for deep frying

Potato Wedges

  • 900gr Potatoes (Maris Piper)
  • Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper

Mushy Peas

  • 400gr Frozen Peas
  • 40gr Mint, leaves and stalks separated, leaves chopped
  • 40gr Parsley, leaves and stalks separated, leaves chopped
  • 50g Unsalted Butter
  • Salt and freshly ground pepper

Tartare Sauce with Nori

  • 1 Nori Sheet
  • 40g Parsley
  • 100g Capers rinsed
  • 100g Gherkins rinsed
  • 100g Thai Pinks Shallots
  • 150ml Mayonnaise

Lemon Pickle

  • 3 Lemons, peel and white pith removed, flesh cut into segments.
  • 100ml Lemon Juice
  • Peel from 3 preserved lemons
  • 150g Caster Sugar

Instructions

  • Whisk all ingredients of the batter mix together to create a consistency of double cream. Keep refrigerated until needed.
  • Carefully cut cheese into thin triangles (1 block should make 8)
  • Submerge cheese in buttermilk and leave to soak for several hours/overnight in the fridge.
  • Just before serving drain cheese and dip in a little plain flour, then coat well with batter.
  • Heat oil in a deep pan (drop a small piece of bread into test, if it turns golden brown your good to go)
  • Fry battered cheese two pieces at a time until crisp and golden brown.
  • Drain on paper towel.
  • Preheat oven 200c/ gas 6
  • Clean potatoes and cut into wedges, put into a large pan of salted boiling water and parboil for 8mins.
  • Drain in colander and leave to steam dry for a few minutes.
  • Transfer to a roasting tray and coat with olive oil and a pinch of salt and pepper.
  • Cook for 30mins or until golden and crisp.
  • In a pan of salted water, cook peas with herb stalks until tender.
  • Drain well and discard stalks.
  • Blend peas with chopped herbs and butter, season to taste.
  • Hold Nori sheet briefly over a flame to heat both sides (no more than 2seconds as not to burn)
  • Finely chop Nori, Parsley, Capers, Gherkins and Shallots and mix into mayo.
  • Blend lemon flesh, juice and peel together at high speed in a blender.
  • Then place in small pan with sugar and heat gently,stirring while sugar dissolves, then boil rapidly for 2mins.
  • Leave to cool.
  • Serve fish, mushy peas, potato wedges, tartare sauce and lemon pickle together.

Download PDF here: Irish Battered Veggie Fish with Mushy Peas and Sides

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