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Green's Fish & Chips
The Womersley lime, blackpepper and lavender vinegar works great on fish and chips.
The lavender is not over powering but adds a great fresh, fragrant dimension to
the dish that malt vinegar can not deliver.
Ingredients
1x Bottle Womersley lime, blackpepper and lavender vinegar,
500g Maris Piper or Arran Victory potatoes (approximately two large or six small)
will make sufficient chips for 2-3 people. It is best to fry in small batches.
2x Fillets of Pollock, skinned and boned, dredged in seasoned flour
1 can Lager, 250g self raising flour and 1 tablespoon of Womersley lime, blackpepper
and lavender vinegar, whisked together to form a smooth batter. ( It needs to be
the same thickness as double cream, to thick and the end result will be stodgy)
Lemon, Tartare sauce, Womersley vinegar and mushy peas to serve !
For the Fish
Heat the oil to 190C.
Holding the tail of the fish, dip into the batter and make sure all the fish is
covered.
Carefully lay the fish into the oil.
Cook until golden brown, turning now and then as soon as the batter has started
to crisp.
Depending on the thickness the fish should take between 4-6mins
Drain on kitchen paper.
For The Chips
Peel and chip 400-500g potatoes, then wash thoroughly.
Boil large pan of salted water. Add chips and return to boil, then reduce to gentle
simmer (no bubbles) for 10 minutes.
Remove chips from water and leave to cool on a cake rack. When cool, chill in fridge.
In a heavy-bottomed saucepan, heat 1.5 litres of groundnut oil to 130C. Using mesh
basket, fry chips for nine minutes.
Remove basket and shake to remove oil. Cool chips on cake rack, then chill in fridge.
Just before you are ready to eat, heat oil to 190C. Use mesh basket to fry chips
for 2-3 minutes until golden. Cooking times can vary with different hob sizes and
potato varieties so keep a close eye on colour of chips. Drain chips, then spread
on double layer of kitchen paper.
Serve your fish & chips with the lemon, tartare sauce,mushy peas and lashings
of the Lime, blackpepper and Lavender vinegar.
Rob Green
Green's of Whitby
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Our
sweet and sour blend emphasizes the underlying freshness in foods such as shellfish,
and matches beautifully with prawn or poultry stir-fries. We love ours hot, served
with ice-cream, mousse and pancakes (though not all in one sitting!)
