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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

My Perfect Fish & Chips

Andy Bates

andy_bates_The_Avenue_Fish & Chips

(Serves 4)

Ingredients

For the tartare sauce

  • 4 heaped tbsp Mayonnaise
  • 1 hard boiled egg (grated)
  • 1 shallot, finely chopped
  • 1tbsp chopped gherkins
  • 1 tbsp chopped Capers
  • 1 tsp chopped parsley
  • 1 tsp chopped tarragon

For the peas

 

  • 1 tbsp butter
  • ½ tsp sea salt
  • 7oz Frozen peas
  • 50ml-100ml veg stock
  • 1 tbsp chopped fresh mint leaves

For the chips

 

  • 8 large potatoes (Russet Burban or Maris Piper)
  • Beef dripping/fallow, for deep frying
  • salt

For the battered fish

  • 7oz self-raising flour, plus extra for dusting
  • 7oz Corn Starch
  • large pinch baking powder
  • Pinch of salt
  • 330-400ml beer
  • 4 white fish fillets/ skinned and boned (around 7oz per portion)

Method

For the tartare sauce, mix the ingredients, refrigerate until needed.

For the peas, in a small saucepan, bring the butter and stock to the boil, add the frozen peas and heat through, pulse coarsely in a food processor, season to taste with salt and pepper. Keep warm and add the mint before serving.

For the chips, cut into chunky wedges (roughly into 8). Bring a pan of salted water to the boil and blanch the chips for 5 minutes or until soft. Remove the chips with a slotted spoon and drain them on to kitchen paper and allow them to cool.

Fill a deep-fat fryer with beef dripping or veg oil and preheat to 275F.

Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling. Remove with a slotted spoon on to plates lined with kitchen paper.

For the batter, in a mixing bowl, whisk the flour, salt, cornstarch, and beer together until smooth and then add the baking powder.

Preheat the deep-fat fryer to 350F.

Sprinkle some flour into a shallow tray. Dust the fish pieces with the flour, dip in the batter, drain a little of the batter off and deep fry until the batter is golden-brown and crisp (around 4-6 minutes). Allow to rest for 5 minutes on a wire rack/plate or somewhere warm.

Deep fry the chips for a second time for 4-5 minutes more or until crisp and golden-brown.

Season the chips, to taste, with salt and serve immediately with the fish, peas and tartare sauce & lemon slices.