Always a favourite,but not too often is deep frying anything in our household but this combo is always a winner if your starving
one evening.
Any firm white fish fillets work well as do Battered Pork pieces.
Ingredients
Cod fillet ( for 2) cut into chunks
Large Sirloin Steak but into 1 inch strips
Beer Batter Ingredients
75g Cornflour
75g Plain Flour
1 egg Beaten
7 Fl oz Chilled Lager Beer
Vegetable oil for deep frying
extra 50g Plain Flour for dredging
Patatas Bravas Sauce Ingredients
3 Tbsp Olive Oil
1 Small Onion Chopped
2 Garlic Cloves Chopped
Large Tin Chopped Tomatoes
1 Tbsp Tomato Puree
2 Tsps Sweet Paprika (Pimenton)
1/2 Tsp Chilli Powder (medium or hot)
1 Tsp Sugar
salt and pepper
Fresh Parsley to garnish
800g Potatoes (maris/Desiree)
2 Tbsp Olive Oil
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf008.jpg)
Ideally the sauce should be made a day ahead as the flavours blend that bit better.
Ok,,,,Heat oil in a pan and fry off chopped Onions after 5 mins add garlic and cook through,then add Chopped Tomatoes,Tomato Puree,Paprika,Chilli Powder,Sugar,salt and pepper and bring to the boil,then simmer for 10 mins intill mixture is a pulpy consistency........check heat and add extra chilli if preferred....cool and set aside over night.
(Optional Dip)
100g piece of Chorizo( cut into 5mm cubes)
oil for frying.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf009.jpg)
for me this is a must have dip for the fish or steak,so fry off the small chorizo pieces untill crispy then set aside on kitchen paper.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf010.jpg)
Once the Chorizo pieces are cooled blitz them to a fine powdery crumb and set aside.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf019.jpg)
Right lets get the Tatters on,preheat oven to 180c and chop the tatters into 1 inch cubes,pour some oil into an oven tray and heat in the oven for 5 mins,then carefully remove tray and place tatter pieces in tray and season well.....leave to cook for 40 to 50 mins or untill crisp and golden.
meantime.......................
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Pour yourself a large "Delboy" cocktail and chill out for 5 mins......lovely !!!!!!!!!!!!!!!
Ok....back to work.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf017.jpg)
Mix both Batter flours together in a bowl and add the egg to a well in the centre then add the beer and whisk ingredients untill combined ,,,,,dont over work batter its better a tad lumpy.
set aside and chill for 5 mins in fridge.
Heat Veg oil in a wok or deep pan to 180/190 degrees,check heat by placing a small cube of bread in oil if it frazzles nicely your good to go.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf020.jpg)
Dredge Fish pieces in plain seasoned flour.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf025.jpg)
Dip Fish pieces in Beer Batter and lay in hot oil AWAY FROM YOU
and deep fry for 3 to 4 mins.
Remove cooked fish pieces and keep warm in top oven.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf024.jpg)
Prep Sirloin Steak and dredge with seasoned flour.( I sometimes like to give the seasoned flour an extra kick with 1/2 a tsp of Cayenne as it helps to add flavour to the steak)
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf026.jpg)
Cook steak strips to your liking ( 2 mins is enough for me)
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf029.jpg)
Drain Steak Strips on kitchen papper and keep warm in top oven.
(cut through to check meat is cooked to your liking)
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf021.jpg)
Once Tatters are cooked ,turn off oven and keep warm.
Remove Tomato Sauce from Fridge and reheat..................
Warm Plates and serve.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf038.jpg)
Serve with Chorizo Crumbs and Tarter Sauce,English Mustard is always a tasty dip for the steak strips.
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf031.jpg)
my fav is to dip the fish pieces into the tarter sauce and then dip it into the chorizo crumbs.....its top tucker !!!!!!
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf041.jpg)
Sirloin Steak Strips served on Platter
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf042.jpg)
Cod Pieces served on Platter
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf040.jpg)
serve with salad leaves and cherry tomatoes,garnish with parsley
(http://i156.photobucket.com/albums/t22/skatenchips/surfandturf039.jpg)
Enjoy your Deep Fried Cod and Sirloin Steak Platter with
Patatas Bravas,salad and dips.
Gazza
I really shouldn't start looking at Gazza's recipes when I'm hungry and am about to cook a simple supper, of left-over lasagne, my long parsnip (which has been sitting in the fridge for several days!), and lettuce and rocket from the garden. I know our supper will be delicious but I so want to eat Gazza's wonderful photos!! Thank you Gazza, and I will try it soon.
Incidentally, I did a very nice Jocelyne Dimbleby recipe the other day, of pork fillet flattened and stuffed with fresh herbs and Gruyère cheese, and rolled up and baked. I took photos all the way through to post on A4A. Then found that I hadn't had the card inserted properly, so no photos, sorry!