Cockney fish batter PDF Print E-mail

Cockney Fish Batter

2 cups all-purpose flour
1 tablespoon MSG (optional)
3 tablespoons baking powder
2 cups water

Combine batter ingredients and mix until smooth with electric mixer. Make 24 hours in advance and refrigerate for best results.

To use, dust 4 pounds fish fillets in flour and shake off excess. Dip fish fillet one at a time in batter. Deep fat fry several fillets together at 375 degrees F. Place deep fat dried fish on paper towels to drain.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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