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"Thank you for a very fun & interesting course in a beautiful place with lovely people! I've learned loads of new things, I can't wait to put them into practice (especially pastry!!!) In short; you've inspired an absolute beginner to love cooking!"

Mariana Jönsson
Switzerland
May 2008


Walnut Grove Recipes

Curried Battered Cod

 


Curried battered cod



Ingredients

SERVES 4

  • 4 x 150g fillets of cod
  • 225g plain flour
  • 230ml ale
  • 16g fresh or 8g dried yeast
  • 2 tbsp curry powder
  • approx 1/4 cup extra flour for dipping the fish in
  • salt
  • 1 lemon

Method

1. Mix together the 225g flour, curry powder and yeast into a large mixing bowl, then whisk in the ale to make a smooth thick batter, season with salt and whisk again.

2. Cover in cling film and leave in a warm place until the batter has risen and is bubbly, generally around an hour.

3. Pre-heat cooking oil in either a fryer or a large saucepan to 180°C/375°F

4. Place the extra flour in a large bowl and season. When the batter is ready, dip the cod fillets into flour, then pat off the excess flour.

5. Holding the fish by the tip, dip into the batter until it is completely coated, then transfer to the hot oil, taking care not to splash yourself.

6. Cook for 2 to 3 minutes on one side, then turn over and cook for a further 9 to 10 minutes (2 to 3 minutes more than that if you have very thick fillets of cod.)

7. Remove from the oil and drain onto paper towels, season with extra salt and serve.
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Serving Suggestions

What can we say - it has to be lovely thick chips with a wedge of lemon, and some tartare sauce!

Advanced preparation

This is a dish to be made to order, just make the batter an hour before cooking to allow time for the yeast to activate.

 

Walnut Grove cookery courses - a dream vacation - in wonderful surroundings

Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?

Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavors and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.