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Fallow Restaurant
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Restaurant in London serving innovative food and carefully sourced ingredients
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How to make fish and chips pt2: Beer battered pollock 🎣 ✨
• 1 lime
• 1 lemon
• 1 side of pollock, or 4 large fillets.
• 150g flour
• 2 tbsp fine salt
• 2 tsp caster sugar
• 150g rice flour
• 30g trisol
• 1tsp turmeric
• 1tsp baking powder
• 250ml beer
• 200ml soda water
• Vegetable oil
• Salt and freshly ground black pepper
• Thick slices of lemon for garnish
1. Make a zesty fish cure by zesting one lemon and one lime into a bowl. Add salt and sugar, mix well.
2. Divide your pollock into belly and loin fillets for different cooking times.
3. Sprinkle the cure over the fish fillets for seasoning and to firm them up. Let them cure for 15-20 minutes.
4. In another bowl, combine dry ingredients with a pinch of sea salt for the batter.
5. Mix lager and soda water, then pour into the dry ingredients and whisk into a smooth batter.
6. Heat enough vegetable oil to cover the fish to 200°C in a large pan or fryer using a digital thermometer.
7. Rinse pollock fillets, pat them dry, season, and dust with rice flour for better batter adhesion. Remove excess flour.
8. Dip each fillet into the batter, ensuring even coating, then gently lower it into the hot oil while swirling for uniform coverage.
9. As the fish fries, drizzle extra batter for a crispy exterior. Flip it when light golden brown and add more batter on top.
10. Cook for another minute until it reaches a deep golden brown, then remove. Season with salt, pepper, and serve with fresh lemon.
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• 1 lime
• 1 lemon
• 1 side of pollock, or 4 large fillets.
• 150g flour
• 2 tbsp fine salt
• 2 tsp caster sugar
• 150g rice flour
• 30g trisol
• 1tsp turmeric
• 1tsp baking powder
• 250ml beer
• 200ml soda water
• Vegetable oil
• Salt and freshly ground black pepper
• Thick slices of lemon for garnish
1. Make a zesty fish cure by zesting one lemon and one lime into a bowl. Add salt and sugar, mix well.
2. Divide your pollock into belly and loin fillets for different cooking times.
3. Sprinkle the cure over the fish fillets for seasoning and to firm them up. Let them cure for 15-20 minutes.
4. In another bowl, combine dry ingredients with a pinch of sea salt for the batter.
5. Mix lager and soda water, then pour into the dry ingredients and whisk into a smooth batter.
6. Heat enough vegetable oil to cover the fish to 200°C in a large pan or fryer using a digital thermometer.
7. Rinse pollock fillets, pat them dry, season, and dust with rice flour for better batter adhesion. Remove excess flour.
8. Dip each fillet into the batter, ensuring even coating, then gently lower it into the hot oil while swirling for uniform coverage.
9. As the fish fries, drizzle extra batter for a crispy exterior. Flip it when light golden brown and add more batter on top.
10. Cook for another minute until it reaches a deep golden brown, then remove. Season with salt, pepper, and serve with fresh lemon.
#LondonRestaurants #ChefTok #LondonFoodies
How to make fish and chips pt1: Kombu triple cooked chips 🍟 ✨
• 1 kg of Agria potatoes
• Fine salt
• Vegetable oil
• Maldon Salt
• Kombu seasoning
1. Begin by preparing your potatoes. Cut them into chips and place them in a bowl under running water for five minutes to rinse off excess starch.
2. Fill a saucepan with cold water, add a generous amount of fine salt and the potatoes. Put the pan over medium heat and let the chips simmer until they're nearly falling apart, around 20 minutes.
3. Once the chips are done, carefully remove with a slotted spoon and lay them on a cooling rack to air dry. Place in freezer for at least an hour to remove any remaining moisture.
4. Heat oil in fryer or a deep pan to 140ºC.
5. Fry the chips in small batches until they develop a light crust, around five minutes. Remove them from the oil and let them drain on kitchen paper.
6. Return the potatoes to the cooling rack and back into the freezer for another hour.
7. To finish, heat the oil to 180ºC. Fry the chips until they turn golden and crisp, approximately 6-8 minutes.
8. Remove from oil and season with Maldon salt & Kombu or your seasoning of choice.
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• 1 kg of Agria potatoes
• Fine salt
• Vegetable oil
• Maldon Salt
• Kombu seasoning
1. Begin by preparing your potatoes. Cut them into chips and place them in a bowl under running water for five minutes to rinse off excess starch.
2. Fill a saucepan with cold water, add a generous amount of fine salt and the potatoes. Put the pan over medium heat and let the chips simmer until they're nearly falling apart, around 20 minutes.
3. Once the chips are done, carefully remove with a slotted spoon and lay them on a cooling rack to air dry. Place in freezer for at least an hour to remove any remaining moisture.
4. Heat oil in fryer or a deep pan to 140ºC.
5. Fry the chips in small batches until they develop a light crust, around five minutes. Remove them from the oil and let them drain on kitchen paper.
6. Return the potatoes to the cooling rack and back into the freezer for another hour.
7. To finish, heat the oil to 180ºC. Fry the chips until they turn golden and crisp, approximately 6-8 minutes.
8. Remove from oil and season with Maldon salt & Kombu or your seasoning of choice.
#ChefTok #LondonFoodies #LondonRestaurants
Serving up nothing but bangers 🔥🔥
Today we have a three cheese sourdough toastie with crispy chilli oil. Our chosen cheeses include Red Leicester, Comte and a British Ogleshield. Recipe below! 👇🔥
Crispy Chilli Oil:
- 1 shallot
- 2 serrano chilies
- 6 large cloves of garlic
- 300ml vegetable oil
- 3 star anise
- 1 teaspoon black peppercorns
- 3 tablespoons red chili flakes
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- ½ teaspoon MSG
1. Heat the vegetable oil in a large pan over medium heat. Slice the shallot, roughly chop 2 chilies, and finely slice the peeled garlic cloves. Add them to the oil along with the star anise.
2. Fry for approximately 10 minutes, or until all the ingredients are crisp and golden brown. Be careful not to let them burn.
3. In a separate bowl, combine the remaining ingredients. Strain the oil into the bowl, stirring well to allow the chilli flakes to crisp up.
4. Set aside the strained ingredients to cool, allowing them to crisp further. Once cooled, add them to your oil mixture and stir well.
5. Serve immediately or store in the fridge until needed.
#LondonFoodies #LondonRestaurants #LondonDiningScene
Today we have a three cheese sourdough toastie with crispy chilli oil. Our chosen cheeses include Red Leicester, Comte and a British Ogleshield. Recipe below! 👇🔥
Crispy Chilli Oil:
- 1 shallot
- 2 serrano chilies
- 6 large cloves of garlic
- 300ml vegetable oil
- 3 star anise
- 1 teaspoon black peppercorns
- 3 tablespoons red chili flakes
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- ½ teaspoon MSG
1. Heat the vegetable oil in a large pan over medium heat. Slice the shallot, roughly chop 2 chilies, and finely slice the peeled garlic cloves. Add them to the oil along with the star anise.
2. Fry for approximately 10 minutes, or until all the ingredients are crisp and golden brown. Be careful not to let them burn.
3. In a separate bowl, combine the remaining ingredients. Strain the oil into the bowl, stirring well to allow the chilli flakes to crisp up.
4. Set aside the strained ingredients to cool, allowing them to crisp further. Once cooled, add them to your oil mixture and stir well.
5. Serve immediately or store in the fridge until needed.
#LondonFoodies #LondonRestaurants #LondonDiningScene
