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Today is National Fish & Chip day so here’s a delicious recipe that shows you can leave fish off your plate and still enjoy this Friday-night treat.
Oumph! and Chip
Today is National Fish & Chip day so here’s a delicious recipe that shows you can leave fish off your plate and still enjoy this Friday-night treat.
- 280 g Oumph! The Chunk
Batter:
- 300 ml wheat flour
- 2 tbsp corn starch
- 2 tsp baking powder
- 1 tsp salt
- 1 pinch ground black pepper
- 200 ml ale
- 1/2 lemon (juice)
- rapeseed oil (or other vegetable oil, for frying)
Tartar sauce:
- 200 ml plant-based mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp malt vinegar
- A bunch of fresh chives (approx. 10 g)
- A bunch of fresh parsley
- 1 tbsp capers
- Black pepper
- Boil up 500 ml of water with 1 tbsp salt. Add Oumph! The Chunk and simmer for 7 minutes. Drain the water and rinse in cold water, so the Oumph! isn’t too hot to handle.
- Stir all the dry ingredients for the batter until evenly mixed.
- Chop the chives, parsley and capers. Mix with the remaining ingredients for the tartar sauce. Refrigerate and let stand for a while to let the flavours marinate.
- Heat up the rapeseed oil or similar in a saucepan to 180 C (370 F). Mix the lemon juice and ale and gradually add the dry ingredients for the batter, ensuring there are no lumps. Dip the pieces of cooked Oumph! into the batter, (you will of course get lots of extra batter, which you want!) Fry a few pieces at a time in the oil, lift out and drain on kitchen towel to remove any excess oil. Season with salt and pepper.
- When it is time to eat, we recommend topping the battered Oumph! pieces with freshly squeezed lemon juice or a little malt vinegar.
- Oh yes – and if you have time; make some home-made, double cooked chips – it is really worth the effort!
- Serve your Oumph! & Chips on parchment paper and tuck in!
