You can leave the garlic out of this recipe.
Stand sauce for 1 hour before using.

Ingredients:

6 tbsp mayonnaise
1 tbsp garlic puree
1 tbsp chopped parsley
Juice of 1 lemon
2 tbsp capers, coarsely chopped
4 tbsp gherkins, coarsely chopped

Cod is still the most popular choice in fish and chip shops. However, due to over fishing and political wrangling you may wish to try Haddock, or my favourite Hake.

1. Wash the fish and pat it dry. Place on a flat chopping board

2. Lay the fish on its side. Place your knife behind the head and fore fin and cut through the body cavity to the back bone.

3. Hold the fish firmly by the head. Use a sawing motion to slide the knife over the ribs towards the tail.

4. Peel back the fillet to reveal the back bone.

5. Cut the fillet away from the rest of the fish.

6. To skin the fillet, hold the tail end firmly and work the flat of the blade between the flesh and the skin in a sawing motion.

7. Repeat this procedure on the other side of the fish.

Use a fish filleting knife if you have one.

This has been described as the only batter to cook fish in. It has been a traditional favourite but is slipping in popularity, why? Probably because peoples eating and drinking habits are changing and they assume it too rich. To start with try pale ale and use a quality beer with good rich texture and fruity flavours. If you’re feeling European why not try a Belgian beer, (Chimay would be perfect).

Ingredients:

1 cup of plain flour
1 egg, beaten
1/2 tsp of ground black pepper
1 tsp garlic powder
1 1/2 cups of beer

Method:

In a small mixing bowl add the sifted flour, beaten egg, garlic powder and black pepper. Whisk 1 cup of beer (add some of the remaining beer to obtain your desired texture).

Remember the more you cook beer the stronger the flavour.

Quote from Delia Smith:

"If you think your fish is cooked, you’ve overcooked it."