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Fallow Restaurant


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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