Good Better Best
Fish & Chips
featuring Caterfood Select Cod Fillets
We take the quintessential seaside dish and reimagine it for three different dining experiences.
GOOD
BEER-BATTERED FISH BITES
with CHUNKY CHIPS
A quick and easy-to-make twist on classic fish and chips, using Caterfood Collection’s Steakhouse Chips as a fuss-free side. This is a perfect takeaway option and the delicious bite-sized pieces of battered fish make it a great sharing option for families.
INGREDIENTS
• 1kg Caterfood Select Steakhouse Chips
• 200g plain flour
• 400ml good-quality ale
• 232-272g Caterfood Select Skinless and Boneless Cod Tails
• Caterfood Select Vegetable Oil
• 1 lemon, cut into wedges
• Caterfood Select Tomato Ketchup and Tartare Sauce
1. To make the batter, sift the flour into a bowl and season with plenty of salt and pepper. Make a well in the centre, then gradually mix in the ale until it forms a batter with a thick coating consistency.
2. Heat the oil in a large pan. Dip the fish chunks in the batter, fry in batches for 3-4 minutes
until golden brown, then drain on kitchen paper. Meanwhile, cook the chips as per the instructions
3. Serve with the chips sprinkled with sea salt, along with lemon wedges, tomato ketchup and
tartare sauce.
Serves 4
Prep 10 mins
Cook 20 mins
BETTER
COD WITH MASH & PARSLEY SAUCE
For a light alternative to fish and chips, this cod dish is served with a creamy parsley sauce, buttery mash and carrots. Our chef’s tip is to stir the parsley into the sauce at the end, so it maintains its vibrant flavour and colour.
INGREDIENTS
• 4 x Caterfood Select Cod Fillets (as above)
• 425ml milk
• Handful of chopped parsley
• 1 bay leaf
• 1 white onion, sliced
• 10 whole black peppercorns
• 20g plain flour
• 40g butter
• 150g frozen mashed potato
• 4 tbsp finely chopped fresh flat leaf parsley
• 1 tbsp single cream
• 1 tsp lemon juice
• Salt and black pepper
1. Preheat the oven to 180°C. Place a knob of butter on each cod loin and wrap loosely in
parchment paper. Place on a preheated baking tray and bake for 18-20 mins.
2. Meanwhile, combine the milk, parsley, bay leaf, onion and whole black peppercorns in a small pan. Bring to a simmer, then pour the mixture into a
bowl to cool completely.
3. Prepare your mashed potato as per the instructions.
4. Once the fish is 5 minutes from being ready, strain the milk mixture back into the pan, add the flour and butter and bring to a simmer, whisking
continuously until the sauce has thickened and is smooth and glossy. Turn the heat
down and cook gently for 5 mins, stirring from time to time. Finally, add the chopped parsley, cream and lemon juice, and season to taste.
5. To serve, spoon a portion of mash onto the plate, place a piece of cod onto the mash, then pour the sauce on top, or provide separately. Serve with carrots and Caterfood Select Choice Peas.
Serves 4
Prep 10 mins
Cook 20 mins
BEST
BEER-BATTERED FISH & HAND CUT CHIPS
This showstopper celebrates everything we love about the iconic seaside favourite. The bubbly, light and crispy beer batter and the hand-cut chips elevate the dish, so it can proudly take its place on a dine-in menu.
INGREDIENTS
• 500-600g floury potatoes
• 50g plain flour
• 25g rice flour or cornflour
• Large pinch paprika
• 1⁄2 tsp salt
• 1⁄4 tsp baking powder
• Pinch bicarbonate of soda
• 150ml ale or sparkling water
• 2 x 200g sustainable skinless white fish fillets
• 75g Caterfood Select Mayonnaise
• 1 tsp Caterfood Select English Mustard
• 1⁄2 tbsp each chopped gherkins, capers, fresh chives, parsley and lemon juice
• Caterfood Select Petit Pois
1. Cut potatoes into 1cm thick batons and blanch for at least 30 mins. Drain and dry on kitchen towel.
2. Mix the flours, paprika, salt, baking powder and bicarb. Pour in the ale or water and mix until you
have a thick batter. Season the fish lightly, dust with plain flour, then dip in the batter to coat.
3. Heat oil in a deep pan. Add each fish fillet, and fry for 3-4 mins, turning halfway, until golden and
cooked through. Meanwhile, cook the chips until golden brown.
4. For the tartare sauce, combine the mayo, mustard, chopped gherkins, capers, herbs and lemon juice. Serve with crushed peas, tartare sauce, chargrilled lemon and sea salt.
Serves 2
Prep 30 mins
Cook 40 mins
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