BEER-BATTERED FISH WITH PINE NUT TARATOR. 31/05/13
Serves 4-6   The addition of beer to this batter makes it a bit more substantial, which suits the lightness of the fish. Although this might seem to be the perfect moment for ketchup, my tarator beats it hands down. 
INGREDIENTS METHOD

8 tbsp plain flour

Vegetable oil

About 250ml/8¾fl oz good beer

600g/1¼lb mussels, scrubbed, de-bearded

400g/14oz smallish squid, cleaned and cut into thick rings

400g/14oz white fish, such as cod, monkfish, sea bass, cut into 5cm chunks

 

Tarator

½ tsp allspice berries

1 garlic clove

150g/5¼oz pine nuts

1 tbsp tahini

Juice of 1 lemon, plus ½ lemon, to serve

1 tbsp olive oil 

Prepare the tarator first. In a pestle and mortar, crush the allspice berries into a powder, then bash in the garlic with a pinch of salt until you have a paste. Add the pine nuts; continue bashing until fine. Transfer to a bowl and stir in the tahini, followed by the lemon juice, the oil and five tablespoons of water. The tahini will thicken a lot after you add the lemon, but the oil and water will loosen it again. Season to taste.

 

Next make the batter. Place the flour in a large mixing bowl and whisk in two tablespoons of the oil. Slowly pour in the beer, whisking constantly until it’s the thickness of double cream and is lump-free.

 

Place the mussels in a pan with a splash of water, cover and place over a high heat. Leave for four minutes and check that they’re all open. Leave to cool, then gently remove the mussels from the shells.

 

Put oil to a depth of 7cm in a large deep pan and heat it over a medium heat to about 175C-180C (345F-356F). Test the heat of the oil with a drop of the batter; if it sizzles and zooms up to the surface, it’s ready. Dip the fish in the batter and gently lower them into the hot oil, trying not to overcrowd the pan. Be aware that the white fish will take longer to cook than the squid and mussels, which will take just seconds.

 

Once golden and crisp, remove with a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt flakes and a little pepper and serve with the tarator sauce, some lemon – and a good glass of beer. 

MONGOLIAN CRISP LAMB.
05/04/14
KOREAN FRIED CHICKEN.
28/02/14
KOREAN JEON.
28/02/14
CHRISTMAS PALMIERS.
06/12/13
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
MARINATED OLIVES THREE WAYS.
04/11/13
THREE SMORREBROD RECIPES.
11/10/13
BABA GHANOUSH.
06/09/13
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
06/09/13
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BROAD BEAN FALAFEL.
28/06/13
SPANISH TORTILLA.
17/05/13
EGG & SPINACH BRIK.
26/04/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
BEER-BATTERED FISH WITH PINE NUT TARATOR. 31/05/13
Serves 4-6   The addition of beer to this batter makes it a bit more substantial, which suits the lightness of the fish. Although this might seem to be the perfect moment for ketchup, my tarator beats it hands down. 
INGREDIENTS

8 tbsp plain flour

Vegetable oil

About 250ml/8¾fl oz good beer

600g/1¼lb mussels, scrubbed, de-bearded

400g/14oz smallish squid, cleaned and cut into thick rings

400g/14oz white fish, such as cod, monkfish, sea bass, cut into 5cm chunks

 

Tarator

½ tsp allspice berries

1 garlic clove

150g/5¼oz pine nuts

1 tbsp tahini

Juice of 1 lemon, plus ½ lemon, to serve

1 tbsp olive oil 

METHOD

Prepare the tarator first. In a pestle and mortar, crush the allspice berries into a powder, then bash in the garlic with a pinch of salt until you have a paste. Add the pine nuts; continue bashing until fine. Transfer to a bowl and stir in the tahini, followed by the lemon juice, the oil and five tablespoons of water. The tahini will thicken a lot after you add the lemon, but the oil and water will loosen it again. Season to taste.

 

Next make the batter. Place the flour in a large mixing bowl and whisk in two tablespoons of the oil. Slowly pour in the beer, whisking constantly until it’s the thickness of double cream and is lump-free.

 

Place the mussels in a pan with a splash of water, cover and place over a high heat. Leave for four minutes and check that they’re all open. Leave to cool, then gently remove the mussels from the shells.

 

Put oil to a depth of 7cm in a large deep pan and heat it over a medium heat to about 175C-180C (345F-356F). Test the heat of the oil with a drop of the batter; if it sizzles and zooms up to the surface, it’s ready. Dip the fish in the batter and gently lower them into the hot oil, trying not to overcrowd the pan. Be aware that the white fish will take longer to cook than the squid and mussels, which will take just seconds.

 

Once golden and crisp, remove with a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt flakes and a little pepper and serve with the tarator sauce, some lemon – and a good glass of beer. 

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