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The Norfolk Broads Forum / Cooking On A Boat / adnams beer battered fish or mushrooms
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Posted By Discussion Topic: adnams beer battered fish or mushrooms

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romany
Dec-13-2005 @ 8:16 AM                           Permalink
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ok this is probably not suitable for cooking on the very smallest of boats, but as some boats have almost domestic sized cookers,with care, and this being the season for the sea angling members to be catching a few cod, thought you may like to try this when safely moored for the night outside a good adnams pub!.

8oz self raising flour
pinch salt
1/2 pt adnams bitter, any variety!
cooking oil to 1/3rd fill large saucepan.
white fish fillet of choice
(or mushrooms, onion rings, pineapple slices, chunks of brie or chicken breast meat ect.)
lemon wedges to serve, salt and vinegar,tartre sauce, dips for mushrooms ect.

place flour and salt in a bowl, add adnams and beat to a smooth batter, quite thick in consistancy.

heat oil on a fairly high heat till a cube of bread sizzles and floats when dropped in, 180c if you have a thermometer or are using an electric fryer at home.
DO NOT FILL PAN MORE THAN 1/3RD FULL AND NEVER LEAVE UNATTENDED.

wash fish or mushrooms ect, or drain pineapple and dry off well on kitchen paper.

toss in a little flour and shake off excess.
dip in batter mix to coat fairly thickly all over and slowly lower fish fillet into bubbleing oil, fry for 12 mins till batter is crisp and golden. fish may need turning over half way through cooking time. simply just stir the smaller items half way through.
the smaller items or if using a flat fish fillet such as plaice will take a bit less cooking time at about 8 mins. keep brie chunks fairly large if using.

remove from pan onto kitchen roll to drain for a couple of mins before serving.

CHECK PAN IS SAFELY TURNED OFF HEAT.

        enjoy this crispy light batter, yummy!

p.s if adnams is unavailable then a can of boddingtons works ok, but is slightly more than the 1/2pt so add to flour slowly till thick consistancy is achieved, and drink the rest!. Wink

This message was edited by romany on Dec-13-05 @ 9:27 AM

BOF2
Dec-13-2005 @ 12:48 PM                           Permalink
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How dare you suggest Boddies instead of Adnams ! Surely you meant to say Woodfordes - or at the very least Stella. No, perhaps Boddies instead of the last one.

BOF - Clive

billmaxted
Dec-13-2005 @ 12:57 PM                           Permalink
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I happen to like Adnams fryed fish but not on a boat if any young crew members need to rush through the galley or you are 'washed' by a high speed boat there are real problems. there is a riverside pub in Beccles or alternatively the Fur & Feathers which thinks that is all the others ale is good for. Hands off Carole just what they say Evil Grin

'There's ice in the dinghy! Don't worry there's gin in the cabin'  Bill...

This message was edited by billmaxted on Dec-13-05 @ 1:01 PM

romany
Dec-13-2005 @ 12:58 PM                           Permalink
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well clive if you happen to live in manchester or yorkshire then you cannot get the woodfordes or adnams locally if you want to give this a try at home, so the boddies would be a nationwide alternative!
if i was in yorkshire it probably be theakstones blacksheep i would use, or in the south a bottle of tanglefoot would do nicely or old speckled hen!  Playful Wink
                julia

romany
Dec-13-2005 @ 1:15 PM                           Permalink
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well bill i do see your point, but thats why i said not suitable for a small boat, was thinking more of a moored-for-the-night gin palace size, and if you are carefull and use a large deep saucepan, with as i said only 1/3rd full of oil and you make sure you never leave its side whilst cooking, then its no more dangerous than cooking sausages or eggs in a shallow  pan swimming with lard, or indeed a briskly boiling pan full of spuds. quite a few boats i have been on also have cooker gaurd rails fitted.
the key word is carefull, and that should always mean no kids allowed in the galley at cooking times. Smile
some families may like to try this whilst staying in the many cottages and apartments also. especially if they have caught the fish fresh themselves that day.
                  julia

roya
Dec-13-2005 @ 3:38 PM                           Permalink
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Clive, Stella is much to good to waste on cooking.
That is what beer is brewed for. Evil Grin
Julia sounds good nosh mate.Hope you can cook for us all at the meet. Cheers
Tin hat screwed on for flak attack  Playful

roya

Poppy
Dec-13-2005 @ 4:46 PM                           Permalink
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Realaler was asking about Cuprinol in another thread - wonder if he's tried Stella Evil Grin  Also reputed to be good at cleaning duck s*@t off  "Hardy" decks. Can't think of any other use at the moment, certainly wouldn't drink it!!! Evil Grin  Cheers

Support bacteria. They're the only culture some people have.


Poppy

roya
Dec-13-2005 @ 7:13 PM                           Permalink
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Cheers Poppy for that, but as you are a saily i forgive you lol.
Next time you are in the malsters JUST leave a pint of Stella in to table 22. Smile

roya

romany
Dec-13-2005 @ 7:21 PM                           Permalink
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is that your private table then roya? will have to remember next time im in and not pinch your spot!

would hate you to walk in and find a pint of wherry on it! Gasp

roya
Dec-13-2005 @ 7:49 PM                           Permalink
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Julia i will be in this Friday night,
just look for the man in a forum hat lol

roya

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