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Fish in Beer Batter

Fish in Beer Batter Serves 4
Ingredients:
4 170g (6oz) haddock fillets, defrosted
oil for deep frying
seasoned flour
Beer Batter:
115g (4oz) plain flour
pinch of salt
2 15ml spoon (2 tbsp) oil
150ml (5fl oz) light beer
1 large egg white
Method
Preheat the oil to 180°C/350°F
Prepare batter: sieve flour and salt into a bowl, make a well in the centre, pour in oil and beer, and carefully mix into the flour.
Whisk the egg white until stiff and fold into the batter.
Coat the fish in seasoned flour and dip into the batter; drain and lower into the hot oil.
Fry until the batter is crisp and golden.
Remove from the oil and drain on absorbent paper.
NUTRITIONAL VALUES PER PORTION (APPROX) 337 Kilocalories;
45g Protein; 7g Fat; 23g Carbohydrate; 1g Fibre

Recipe kindly donated by The Seafish Industry

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Garlic and Herb Fishy Tagliatelle 

Garlic and Herb Fishy Tagliatelle Serves 4
Ingredients:
455g (1lb) haddock or cod fillets, defrosted and cubed
115g (4oz) dried tagliatelle pasta
1 10ml spoon (1 dssrtsp) olive oil
2 courgettes, sliced
55g (2oz) mushrooms, sliced
225g (8oz) garlic and herb soft cheese
2 15ml spoon (2 tbsp) milk
grated Parmesan cheese, to garnish
Method
Cook the pasta, following pack instructions.
Heat the oil in a large saucepan. Add the courgettes and mushrooms, cook for 2-3 minutes.
Add the soft cheese and milk, stir then add the fish. Reduce the heat and cook for 5-7 minutes.
Drain the pasta and add to the fish. Stir gently and serve sprinkled with the grated cheese.
Serve with a mixed leaf salad.
NUTRITIONAL VALUES PER PORTION (APPROX) 314 Kilocalories; 28g Protein; 22g Carbohydrate 13g Fat; 1g Fibre.

Recipe kindly donated by The Seafish Industry

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Cajun Fish and Chips

Cajun Fish and Chips Serves 6
Ingredients:
6 170g (6oz) frozen South African Hake fillets
65g packet Cajun Chicken and Southern Fried Seasoning
300ml (10fl oz) water
4-5 large potatoes, washed and cut into wedges
2 15ml spoon (2 tbsp) vegetable oil
Method
Preheat the oven to 220°C/425°C, Gas Mark 7
Lay potatoes on a baking tray. Coat with oil and half the seasoning.
Bake for 25 minutes.
Place the fillets in a shallow ovenproof dish.
Add water to the Cajun mix. Pour the Cajun liquid over the fish.
Bake for 20 minutes.
Serve fish and chips with peas and lemon wedges.

Recipe kindly donated by The Seafish Industry

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