After the chilly Christmas, we missed the sun and sea and decided to go to Brighton for the day! Forget about the umbrella and bikinis and rather put on a scarf and gloves because this is not your typical Camps Bay beach, and you are definitely not going to go for a dip in the sea in December!
Brighton is on the South coast of Great Britain. It is very popular during the Summer as the seafront has bars, restaurants, nightclubs and amusement arcades, principally between the piers. Being less than an hour from London by train has made the city a popular destination, especially with big party groups.
"The Spiritual Home of Fish and Chips" - Heston Blumenthal
We had a lovely lunch on the pier. This was truly the best Fish and chips I have ever eaten and I can't imagine eating anything else at Brighton.
Here is my recipe for deep-fried fish, which I made a lot on Stormbringer (the boss loved it)...
oil, for deep frying
4 haddock fillets, about 180g each, pinboned and skinned
4 Tbsp seasoned flour
For the batter:
115g plain flour
1 tsp baking powder
1/2 tsp salt
250-300ml pale ale
salt and freshly ground black pepper
Sift the plain flour, baking powder ans salt into a bowl. Make a well in the centre and add half the ale. Gradually stir in the flour so the batter remains smooth. As it thickens, blend in more until the batter is the consistency of single cream, and season. Heat the oil to 180C in a large pan or deep-fat fryer. Dust the fish with the seasoned flour. Lower the fish in the batter and coat completely. Swish the fish through the oil to allow the batter to start to set, then release the fish. Fry for 7-10 minutes or until the batter is golden brown. Drain the fish on kitchen towel and season with maldon salt. Serve with chips and lemon mayo.