tag:blogger.com,1999:blog-609131527796792369.post4492188659825756614..comments2024-03-19T09:36:56.082+00:00Comments on CHEF SANDWICH: A Sustainable Fish SupperLennie Nashhttp://www.blogger.com/profile/08446141000881802058noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-609131527796792369.post-9064748727956362912011-01-26T17:46:34.642+00:002011-01-26T17:46:34.642+00:00Hi there Keri,
Welcome to the weird world of my b...Hi there Keri,<br /><br />Welcome to the weird world of my blog! Glad you like it. I've just tried the batter recipe with frozen ling, but I think the pollock is much better.<br /><br />All best,<br /><br />LennieAlex Wattshttps://www.blogger.com/profile/17366709486870706027noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-43326177992397020432011-01-26T15:11:06.682+00:002011-01-26T15:11:06.682+00:00This is GREAT! Love your interesting writings, and...This is GREAT! Love your interesting writings, and the fish look fabulous. Love it. Thanks. Keri <br /><br />samwich365.comKerihttps://www.blogger.com/profile/07985370251571864592noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-37303720562713093802011-01-26T13:30:16.460+00:002011-01-26T13:30:16.460+00:00Hi there Oisin,
Thanks for that. Great tips on th...Hi there Oisin,<br /><br />Thanks for that. Great tips on the batter! I've never used good hard liquor, only saki. <br /><br />Completely agree with the fizziness factor. At Rick Stein's for the tempura batter for the squid on the bar menu, it was made by mixing cornflour and plain flour and adding ice cold sparkling water and szechuan peppercorns. Like you say the bubbles burst in the oil and created a lighter, crisper batter.<br /><br />Getting hungry just thinking about it!<br /><br />Take care landlord,<br /><br />LennieAlex Wattshttps://www.blogger.com/profile/17366709486870706027noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-83336611346167850582011-01-26T12:49:40.497+00:002011-01-26T12:49:40.497+00:00Love it. We find that the gassier the beer used, t...Love it. We find that the gassier the beer used, the better the batter blows. Try using a hoppy bottled ale like Youngs London Gold. Another trick is to use hard liquor in the batter, as the alcohol evaporates very quickly in the oil causing the batter to puff up beautifully. Your mate Ramsay uses whisky in the batter at The Warrington.Oisin Rogershttp://www.theship.co.uknoreply@blogger.com