English Fish and Chips

One cannot leave England without having Fish and Chips. So, here is a way to bring that taste back home.

 Traditionally served

in a wrapped paper                                                   or on a plate

 

Serves 4

Preheat oven to 250F (120C)

1 1/2 pounds (680 g) fresh wild cod or haddock filet, cut into 8 pieces

2 cups (260 g) (gluten-free) flour

1 1/2 tsp. (7,5 ml) baking soda

dash of black pepper and sea salt

2 Tbs. (30 ml) each: malt vinegar and sweet pickle juice

1 Tbs. (15 ml) organic honey

1/4 cup (30 g) (more traditional) dark ale or a lighter color beer

1 1/4 - 1 1/2 cups (200-360 ml) organic lemon juice

2 russet organic potatoes, skin on and slice into thick wedges, roll on paper towels to dry

olive or canola oil 

optional: newspaper or butcher's paper to wrap the fish and chips

1. Roll the fillets in half of the flour. Shake off any flour and set aside.

2. Add the rest of the flour into a bowl with the baking soda, salt, pepper, and vinegar.

3. Add the honey, beer, and pickle juice.

4. Whisk in the lemon juice until it is a light pancake batter. Set aside.

5. Fill a skillet 3/4 full with oil. (Any extra oil, strain and use in another recipe.)

6. Heat the oil to 325F (165C). Cook the fries in batches until cooked but not browned, about 4 minutes. Place on a plate.

7. Bring the oil to 350F (175C).

8. Dip the floured filets into the batter, let it drip into the hot oil gently. Submerge half, then the rest.

9. Cook on one side, flip, cook about 2 minutes on each side. Place on a sheet pan and place in the oven.

10. Once done, let the oil return to 350F (175C) and drop in the half the fires and cook until crisp.

11. Place on the pan with the fish.

12. Cook the rest of the fries.

13. Go local. Put the fish and chips into a cone made by rolling a piece of  newspaper. (Maybe the printers ink is not the best flavor or healthy.) So, use a piece of brown butcher's paper.

 (a) Or just place on a plate with a wedge of lemon. 

14. Place a bottle of malt vinegar on the table.

Try some of our other fish recipes: https://veggiefernandezs.blogspot.com/search/label/fish

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Vegetable Wellington

Usually, a wellington sandwich is filled with beef placed inside a hollowed-out loaf of bread. So, I'm replacing the meat with vegetables.

Serves 4

Preheat the oven to 400F (200C)

2 Tbs. (60 g) ground flaxseeds

6 Tbs. (60 ml) water

1 organic onion

2 organic celery stalks

3 organic garlic cloves

2 Tbs. (60 g) organic tomato paste

any combination of herbs: parsley, chives, rosemary, thyme, and/or tarragon

organic mushrooms (mix them if you like)

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

1 can (14 ounce/400 g) organic chickpeas (garbaño beans)

1 cup (130 g) organic walnuts, cashews, or pecans, simmer for a long time, drain

1 cup (140 g) (gluten-free) flour or breadcrumbs

2 Tbs. (30 ml) worcestershire sauce

1 sheet of (gluten-free) puff pastry

optional: add other vegetables of your choice.

A. Flaxegg:

1. Mix flaxseeds and water. Set aside.

B. Sauce:

1. Sauté the onions, celery, and carrots.

2. Add the garlic and herbs. 

3. Sauté a few more minutes.

4. Add the tomato paste and cook a minute. Set aside. 

C. Mushrooms:

1. Sauté the mushrooms.

2. Add the soy sauce/liquid aminos. Set aside.

D. Chickpeas:

1. Mash them but not too much.

2. Add the vegetables, mushrooms, flaxen and the rest of the ingredients. Mix.

E. Pasty:

1. Roll out the pasty.

2. Processor in a blender the ingredients from A-D

3. Place the mixture along the middle and wrap it up.

3. Seal and turn over, so the sealing faces down.

4. Brush the dough with some oil, an egg wash, or melted (dairy-free) butter.

5. Cut diagonal slits along the top.

6. Bake for 30-35 minutes until golden brown.

F. Serve with:

• gravy
• organic mashed potatoes
• organic red cabbage
• etc.

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