Owner of The Bay Fish and Chips, Calum Richardson, will transport you to the seaside in your very own home with Tuesday evening’s Fish & Chips cook-a-long.
This cook-a-long will begin at 6pm live on The Bay Fish & Chip Facebook account – @thebayfish
Get ready with the following…
Ingredients (Makes One)
“The Bay” tartare sauce:
- 1 Tbsp. of mayonnaise
- 1/2 Tsp. of Gherkins
- 1/2 Tsp. Of Capers
- 1/4 tsp. Of Dijon mustard
- 1/2 Tsp. Of lemon juice
- 1 Tsp. Of chopped spring onion
- 1 Tsp. Of chopped Parsley
“The Bay” Fish and Chips:
- 1 Standard size Haddock fillet
- 1 large or 2 medium size potatoes ( Maris Piper or Agria varieties would be perfect (or Albert Bartlett roosters) )
- Approx 250g. of Plain flour.
- 2 Tbls. of rice flour.
- 1 bottle of Innes & Gunn Original beer.
- 1500ml. of sunflower oil.
- Lemon
- Salt
- Malt vinegar ( We will use our favourite – Sarson’s vinegar)
Equipment
- 2 bowls (1 small and 1 medium size)
- Chopping board
- Knife
- Peeler
- Wok or deep pan (Deep fat frying pan would be great too but we don’t use one at home)
- Food thermometer
- Whisk
Fantastic people and shop quality and standards are well over 5 star !! Every time ! Well done the bay fish and chips !!