Beer Battered Fritters
Tonight I cooked Julie the great British classic of "fish, chips and mushy peas".
Now not wanting to miss out I naturally wanted a vegetarian alternative and came up with this "fillet" of halloumi wrapped in aubergine and seaweed then dipped in a beer batter. I've eaten halloumi fries before but they've looked more like "fish fingers" than a fillet of fish. That's where the aubergine idea came from, just to create that elongated shape. And of course the seaweed gave it the taste of the ocean.
ingredients
serves 2
1 aubergine
200g Halloumi
several sheets of Nori (Sushi seaweed sheets)
for the batter
330ml beer
2 egg whites
350g self-raising flour
good pinch of bicarbonate of soda
method
Slice the aubergine into thin slices (approx 5mm) lengthways. Salt and leave in a bowl for at least half an hour to soften.
Soak the seaweed sheets in lukewarm water.
Rinse and fry the aubergine in olive oil until just turning golden.
Cut the block of halloumi into slices at least 5mm thick. Quickly fry them on a griddle to create those charred lines.
Arrange the griddled halloumi onto a slice of fried aubergine, cutting to shape if required. Then top with another slice of aubergine.
Dry the seaweed sheets on kitchen paper and then wrap the "fillets" with the seaweed sheets.
Wrap in cling film and put in the fridge for a while to cool down and stick together a little.
Make the batter by pouring the beer into a bowl, (if you're vegetarian always check the beer did not contain isinglass [that's fish bladders to you and me] in its refining process - here's a great guide) add the egg white and whisk into as much of a frothiness as possible.
In another bowl mix the bicarbonate of soda with the self-raising flour, then slowly add the frothy beer mix. Add more beer or flour to thicken or thin the batter if required, although the measurements above should produce a reasonably balanced thickness.
Heat vegetable oil in a fryer or wok to deep fry. Test the temperature by dropping some batter into the hot oil.
Once ready carefully pick up the halloumi fillet and dip into the batter. Roll a few times. Briefly allow excess batter to drain off then drop into the hot oil.
Cook for a few minutes on one side before flipping over to the next. The batter should reach a rich golden colour. Keep rotating until cooked through.
Drain on kitchen paper then serve with home-made chips and mushy peas. Don't forget a sprinkle of salt and lashings of malt vinegar!
Dry the seaweed sheets on kitchen paper and then wrap the "fillets" with the seaweed sheets.
Wrap in cling film and put in the fridge for a while to cool down and stick together a little.
Make the batter by pouring the beer into a bowl, (if you're vegetarian always check the beer did not contain isinglass [that's fish bladders to you and me] in its refining process - here's a great guide) add the egg white and whisk into as much of a frothiness as possible.
In another bowl mix the bicarbonate of soda with the self-raising flour, then slowly add the frothy beer mix. Add more beer or flour to thicken or thin the batter if required, although the measurements above should produce a reasonably balanced thickness.
Heat vegetable oil in a fryer or wok to deep fry. Test the temperature by dropping some batter into the hot oil.
Once ready carefully pick up the halloumi fillet and dip into the batter. Roll a few times. Briefly allow excess batter to drain off then drop into the hot oil.
Cook for a few minutes on one side before flipping over to the next. The batter should reach a rich golden colour. Keep rotating until cooked through.
Drain on kitchen paper then serve with home-made chips and mushy peas. Don't forget a sprinkle of salt and lashings of malt vinegar!
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