It’s been a while folks. Sorry ’bout that. Here’s a little treat for you, especially the veggie ones of you. Fish Friday fill you with fear? Here’s an alternative that pays homage to the great British classic Fish & Chips, without the fish. Or the chips.
Essentially, what we have here is battered halloumi with a quick & dirty potato rosti and mushy peas. To feed 2-3 you will need:
For the Rosti: 4 Medium potatoes Salt & pepper A little oil for frying
Peel the potatoes then grate finely, our ancient but still going steam powered Magimix is great at this, it definitely saves on injuries! If you don’t have a food processor with a grating attachment, we’ll warn you now, it takes elbow grease to grate potatoes.
Once grated, bundle the potato up in a clean tea towel and twist into a ball to squeeze the juice out. Twist in both directions for maximum drying. Random fact: The icky juice that comes out? That’s what Hula Hoops are made of.
Lay another clean tea towel on top of a large baking tray. Spread the grated potato evenly over it, breaking up any clumps as you go and season with salt & pepper. Leave for an hour or so then squeeze the juices out again.
Heat a little oil in a frying pan, shape a handful of potato into a round about 1cm deep, pressing together firmly. We used a small pie/tart tin which was perfect, just use your hands if you don’t or make one large rosti in the pan and do the squeezing down with a spatula while the rosti cooks. Fry lightly on both sides until the outside starts to turn golden. Trasfer to a baking tray and bake at Gas 6 / 200’c for 10 – 15 minutes.
For the Halloumi ‘fish’:
1 Block Halloumi (cut into 1cm thick slices try carefully not to break them)
100g Plain flour
125ml Beer, we used Brewdog’s Punk IPA
A couple of pinches of salt
1/2 tsp Bicarbonate of soda
Everyone has their preferred saucepan for frying things, our weapon of choice is actually a wok. Whatever you use, heat plenty of oil until it is hot enough to turn a cube of bread golden in 40 seconds. While the oil is heating, thouroughly mix the batter ingredients. Once the oil is hot dip the Halloumi slices into the batter and carefully place into the hot oil, frying 2 or 3 slices at a time. Make sure they don’t stick together.
The fish won’t take long, just two minutes or so until the batter is crisp. Remove from the oil when crisp and dry on some kitchen towel. Repeat the process until all of the Halloumi is cooked. Dish up with the rosti and mushy peas.
Note: The beer will make the kitchen smell amazingly hoppy, we recommend having an extra bottle or two on hand to enjoy in liquid form too!