This fish chips recipe is a great way to enjoy a winter meal with the family. It uses cashew nuts, which go perfectly with fresh fish.
Cashew nuts are super rich in omega 3 fatty acids, making them a fantastic way to eat healthy. This fish recipe is a great way to enjoy a winter meal with the family. It uses cashew nuts, which go perfectly with fresh fish.
Fried fish is always a big favourite in this country, and it’s not hard to see why. Cooked perfectly, coated in crispy batter and served with malt vinegar and onion sauce, it’s no wonder it’s one of the most popular dishes in the UK.
However, if you really want to impress your loved ones on weekends or other weekdays, this fish recipe is the way to go. It has plenty of flavour, texture and of course, a salty kick that will have your dinner guests ordering up the fish counter for more.
Cashew Fish with Onion Jam
Ingredients used in Fish and Chips recipe
2 fillets of fish – you can opt for white fish or dark-fleshed skinned salmon
150g cashew nuts
1 red onion, finely chopped
2 tbsp Dijon mustard
2 tsp mixed spice
2 tbsp cider vinegar
1 tsp olive oil
Pinch of salt and pepper
Method|The Best Fish and Chips recipe
The biggest challenges when it comes to fish are handling and cooking. Luckily, these simple steps can take care of both.
Start by removing any head, guts, bones and any connective tissue from the fish.
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Next, add a small amount of oil to a shallow pan over a medium-high heat and fry the fish for around 5 minutes on each side, or until golden brown.
To make the sauce, add the onion and the mustard to a small bowl. Whisk together to make a smooth and delicious dip, then combine with the rest of the ingredients.
Tip the fish and sauce mixture into a shallow bowl. Gently mix through the dressing, then spoon over the fish and pour over the dressing.
To finish, take one or two pieces of fish and split into four. Sprinkle over salt and pepper and place them on a serving plate. Drizzle over some olive oil and serve alongside the rest of the fish and sauce.
Recipe adapted from The Finishing Touch
• For more from The Finishing Touch, see finishingtouch.sussex.co.uk
This dish is a great way to use up leftover vegetables. You’ll find a lot of ready-made sauces that work perfectly with cauliflower, but it’s important to cook it first to make sure it’s perfectly al dente and not overcooked.
2 heads of cauliflower, trimmed
1 tsp olive oil
2 tbsp chopped leeks
1 tbsp unsalted butter
2 tbsp flour
1 tsp white wine
1 tsp soy sauce
2 tsp white wine vinegar
1 tsp dijon mustard
1 tsp honey
1 tsp lemon juice
Preheat the oven to 180°C. Remove the leaves from the cauliflower, leaving a few to form a base for the baking dish, then rub the leaves to remove the outer layer of dirt. Then cut the cauliflower into small florets.
On a baking sheet, drizzle a teaspoon of olive oil and roast for 10-15 minutes, until tender.
Next, add the leeks, butter and flour to a pan and fry, stirring constantly until they start to brown.
Once they have browned, add the wine, soy sauce, white wine vinegar, mustard and honey. Simmer for 5 minutes until thickened, then whisk in the lemon juice.
Fold in the florets, then spread the cauliflower mixture into the prepared baking dish. Place in the oven to roast for 25-30 minutes, until the top is golden brown.