Fish Friday

Here is to all the easy meals that are loved by the whole family, a healthy take on the fish and chip shop made in the comfort of my home. 

BEER BATTERED HADDOCK FILLET

200mls any dark beer of choice

150mg plain flour

2 medium sized haddock fillet

Salt and pepper to season

You will also need vegetable oil and a deep skillet/fat fryer

Mix together beer, flour and seasoning and whisk allow to stand for an hour before using.

Heat oil until very hot or if using ryer turn dial to fish and let oil heat for 3minutes

Deep fish into batter and coat well before dipping into the oil. Cook till golden brown and fish is cooked through. 

Batter will puff up and becomes crispy.

Enjoy with your chunky chips or in my case just lots of salad.  

CHAMBORD AND HONEY BAKED FIGS

6 well ripened figs

2tbs clear honey

capful chambord

Cut each fig into four segments but do not cut through, leave the base intact so the fig opens up like a flower

Mix the chambord and honey together and pour over the figs and drizzle the remainder.

Bake figs in pre-heated oven @180deg Celcius for 10minutes. 

Serve with ice-cream