Goujons: 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)
Ciabatta 1kg Flour ( we use unprocessed heritage wheat flour from Bread for Life – Newhaven) 20g salt (Maldon flakes (Essex)) 10g fresh yeast 930ml warm water
Crisps 1 Carrot 1 Parsnip 1 Celeriac 1 large potato
– Mayonnaise 75g of local free range egg yolks 20g apple cider vinegar 45g Coleman’s English mustard 750ml British rapeseed oil splash of water salt
Tartare Sauce 300g of above Mayonnaise 2 large Gherkins 100g Capers Dessert spoon chopped Parsley
Coleslaw 600g of above Mayonnaise Half a white cabbage 2 red onions 2 large carrots 1 celeriac 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.
Mayonnaise: (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.