INGREDIENTS (serves 4)
Mixed seafood such as baby squid, shelled tiger prawns, shelled mussels, cod loin etc.. (Enough for 4. Remember this is a great starter or main course, so adjust accordingly).
Vegetable oil
50 g self-raising flour for dusting
Rocket salad.
For the aioli:
150 g good quality mayonnaise
15ml lemon juice
5 garlic cloves (crushed)
Black pepper
2 tbs. chopped flat leaf parsley
For the beer batter:
200 g self-raising flour
200 ml real ale
100 ml sparkling water (sparkly cheap one!)
Salt and Pepper
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INSTRUCTIONS
Prepare the aioli by placing all the ingredients except the parsley in a blender and blitz until smooth. Add the chopped parsley and stir in with a spoon. Divide between four ramekins and place in the fridge.
Fill a suitable saucepan with approx.10cms of oil and heat to 190oC. To prepare the seafood, clean the squid and retain the tentacles. Cut the squid tube and cod into bite size pieces, as they need to cook in the same time as the prawns and mussels. Pat all the seafood dry with kitchen towel.
To make the batter both the beer and sparkling water need to be at fridge temperature. Sift the flour into a mixing bowl and add the real ale followed by the water a little at a time. Mix till smooth and add enough of the water to get a consistency that coats the back of a metal spoon. Set aside in the fridge until required.
Just before you are ready to fry the seafood, remove the batter from the fridge. Add 50g of flour to a large bowl and add the seafood. Toss until coated. Next dip the seafood one piece at a time into the batter and coat thoroughly before placing in the oil. Fry 10 pieces at a time until golden, which will take approx. 2 mins. Place in a low oven to keep warm while you fry the other pieces. When all is cooked divide between 4 suitable plates and garnish with the salad and ramekin of aioli
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