Four fingers of fish per person: Seasonal, sustainable locally caught white fish e.g. cod or plaice or whiting.
1/2 pint Beer (we use Three Legs Pale Ale (Sussex)
1/2 pint Self raising flour (we use unprocessed heritage wheat flour from Bread for Life – Newhaven)
Teaspoon of Chopped parsley (we use Pea pod organic farm)
Salt to taste – Maldon flakes (Essex)
1kg Flour ( we use unprocessed heritage wheat flour from Bread for Life – Newhaven)
20g salt (Maldon flakes (Essex))
10g fresh yeast
930ml warm water
1 large potato
75g of local free range egg yolks
20g apple cider vinegar
45g Coleman’s English mustard
750ml British rapeseed oil
splash of water
300g of above Mayonnaise
2 large Gherkins
Dessert spoon chopped Parsley
600g of above Mayonnaise
Half a white cabbage
2 red onions
2 large carrots
Dessert spoon parsley
We chose this recipe as it is a favourite on our menu at The Crown Hastings. It is as homemade and seasonal as we can be, and it showcases the best of local produce.
– Whisk together all the ingredients for the batter
– Cut fish fillets into finger sized goujons.
– Dredge in flour
– Dip in batter mix
– Fry in a deep fat fryer at 190C or shallow fry in a pan until golden brown.
– Season with salt.
– Mix the yeast with a splash of the water until evenly dissolved.
– Add the flour and salt
– Slowly add the remaining water and mix by hand thoroughly.
– Line a mixing bowl with rapeseed oil
– Tip dough mixture into oiled mixing bowl and fold 4 times. Cover.
– After 40 minutes, fold 4 more times. Repeat this process 2 more times.
– Tip the dough onto a floured work surface and divide equally into 6 portions.
– Shape into long loaves, folding the bottom of the floured base onto the top.
– Bake in a preheated oven at 190C for 15 minutes.
– Peel the vegetables and slice thinly on a Japanese mandolin
– Deep fat fry at 150C until golden brown
– Place on a paper towel to drain away the excess oil and season with salt.
(for both the tartare sauce and coleslaw)
– Add the egg, vinegar and mustard to a food processor.
– Emulsify the mixture by adding a very small trickle of oil.
– The rate at which the oil can be added can gradually increase until all the oil is emulsified.
– Add a couple of cubes of ice if you split the mixture, it should come back together.
– Add a splash of water if the mixture is too thick to be processed by the food processor.
– Add salt to taste.
– Roughly chop the gherkins, parsley and capers.
– Stir into the mayonnaise.
– Thinly slice the white cabbage, removing the stalk, so that it falls into ribbons.
– Thinly slice the red onion
– Julienne the carrots using a Japanese mandolin
– Peel the celeriac. Julienne the celeriac using a Japanese mandolin.
– Combine the vegetables with some chopped parsley and the rest of the mayonnaise. Season.
– Cut open the fresh ciabatta and liberally spread tartare sauce on the bottom half.
– Layer some seasonal crisp lettuce on top of the tartare sauce
– Add the battered fish goujons to create the sandwich.
– Serve with the root vegetable crisps and a ramekin of the coleslaw.