Lacada Citra ale battered cod, wedges and
smoked dulse and lemon Broighter Gold mayo
Lacada Citra ale battered cod
4 x 175g pieces of cod fillet, bones and skin removed
375g sieved plain flour plus extra for dredging
3 teaspoons baking powder
500ml cold Lacada Citra ale
Place the flour in a bowl and place in the freezer for 15 minutes.
If you have a deep fat fryer set it to 180oc. If not, half fill a large sided saucepan with oil and use a digital thermometer to bring up to 180oc.
Remove flour from freezer and sieve in the baking powder.
Whisk in the ice cold ale to a thick batter.
Dip the cod in some flour seasoned with salt and then coat in the batter.
Place in the oil – do it in batches. Cook for about 8 minutes then drain on kitchen
paper and keep warm while you cook the remainder.
8 medium potatoes ( Maris Piper and Rooster are ideal)
2 tablespoon Broighter Gold rapeseed oil
1 teaspoon seasalt
Line a large roasting tin with parchment paper and set oven to 200oc.
Scrub the potatoes, wipe dry on kitchen paper and cut in half lengthwise. Cut each
half into 3 wedges and place in a bowl. Add the oil and salt and mix well. Turn onto the
tray and roast for about 30 minutes, turning occasionally, until golden and crisp, soft
in the middle.
North Coast Smokehouse Smoked Dulse and Broighter Gold mayonnaise
2 Glenballyeamon egg yolks
1 teaspoon Dijon Mustard
1 tablespoon cider vinegar
150ml Broighter Gold lemon oil
2 teaspoons North Coast Smokehouse Smoked Dulse
Blend the yolks, mustard and vinegar in a jug blender for a minute.
Slowly trickle in the oil until fully incorporated.
Place in a bowl and mix in the smoked dulse.
Recipe created by Paula McIntyre for Taste Causeway