Donal Skehan

Beer Batter Fish Tacos with Cherry Tomato Salsa

Kinnegar Fish Tacos

This is a great recipe of tortillas filled with shallow fried fish goujons, tomato salsa, a little soured cream and some salad. Perfect served with ice cold beer for the grown ups…

Serves 4
Sour cream, to serve
1 lime, cut into wedges
2 firm ripe avocadoes, stoned and finely sliced
good handful of fresh coriander leaves
1 red onion, finely sliced
¼ head of white cabbage, finely shredded
Tabasco sauce, to taste
12 x 15cm corn tortillas, warmed through

For the salsa:
250g cherry tomatoes, halved
2 spring onions, trimmed and finely chopped
1 garlic clove, finely chopped
juice of 1 lime
1 tablespoon extra-virgin olive oil

For the goujons:
Sunflower or rapeseed oil, for frying
500g skinless fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces
150g plain flour
200ml cold beer
sea salt and freshly ground black pepper

To make the salsa, mix together the ingredients in a serving bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to develop. Prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set aside on a large serving platter with a little bottle of Tabasco.

For the goujons, fill a high-sided frying pan with 2.5-5cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in 50g of the flour, shaking off any excess and set aside until needed. Place the remaining 75g of flour in a large bowl, make a well in the middle, then pour in a little beer and mix through. Add the rest of the beer and mix quickly until you have a smooth batter. Season with freshly ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it’s hot enough.

Working beside the pan, dip the dusted fish goujons in the batter one at a time and then put in the hot oil. Make sure you do not overcrowd the pan as this will reduce the heat. Cook them for about 4 minutes until golden brown, turning half way through the cooking time with a tongs. Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!

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Beer Batter Fish with Hassleback Baby Potatoes…

Beer-Batter-Fish-3-copy-639x958

Fish and chips…What a classic! There is nothing better than tucking into this combo especially after a long walk on the pier in my hometown of Howth, a little fishing village in Dublin. While eating this the classic way has nothing wrong with it, my version uses a delicious beer batter which results in the crispiest fish and I serve it with my baby hassleback potatoes instead of traditional chips!

Beer Batter Fish-1 copy

The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

Continue to the recipe for Beer Batter Fish with Hassleback Potatoes…

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Beer Me Batter!

Just stealing a few minutes away from today to post a recipe.  It’s incredibly busy this week, with lots happening!  A big thank you to everyone who sent lovely messages of support and to all who was chatting about #kitchenhero on twitter, because on Monday night it was one of the top trending topics on twitter in Ireland!  After lots of fun at Electric Picnic with StopFoodWaste.ie we are back on the road again today to head down to the Waterford Harvest Festival.  I’ll be giving a demo this evening with recipes from the book and hopefully everyone will get a taste!  Speaking of which I better head off and whip up a blueberry and white chocolate cheesecake which is on the menu tonight! Mmmmm… cheesecake….

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Beer Batter Fish with Hasselback Potatoes

Beer Batter Fish-3 copy

This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

Serves 4
Crispy Hasselback Potatoes
Approximately 20 baby potatoes
2 tablespoons of melted butter
A generous pinch of sea salt

Beer Batter Fish
4 skinless and boneless fish fillets, cut into goujon sized pieces
125g of plain flour
280ml of cold beer
3-4 tablespoons of plain flour, to coat the fish
Sea salt and ground black pepper
Sunflower or rapeseed oil to fry
A few lemon wedges to serve

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a wooden spoon and slice down, cut slices about 3mm in thickness right across the potato, the dip in the spoon will prevent you from slicing all the way through. When you’re finished, place all the potatoes sliced side up in a roasting tray. Brush each one with melted butter and add a good sprinkling of coarse sea salt. Roast for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.

For the beer batter fish, make the batter just before you’re ready to cook. Fill a high-sided frying with about 1-2 inches of oil and place over a high heat. It needs to be very hot when you start to fry. Coat the fish in flour, shake off the excess and set aside. Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter. Season with a little black pepper and then drop a little of the batter into the hot oil, if it floats and puffs up, it’s ready. Working beside the pan, dip the fish goujons in the batter one at a time and then into the hot oil.

Make sure not to overcrowd the pan as this will reduce the heat. Cook for about 4 minutes until golden brown, turning halfway through the cooking time. Remove the goujons from the pan using a slotted spoon and place on a plate lined with some kitchen paper. Season with a generous sprinkle of sea salt, some lemon wedges and a good helping of crispy hasselback potatoes.

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