I haven’t eaten meat in 10 years but Sam was a proper carnivore until we moved in together. Most of the time my veggie cuisine is perfectly acceptable but sometimes there are a few things he misses – like fish and chips, the ultimate British classic. So here is my veggie version, lovely beer batter, gorgeous halloumi, and big chunky chips covered in salt and vinegar, awesome.
You will need: 3 large potatoes, 250g halloumi, 160g self raising flour, 200ml lager (I used Carling), mixed herbs, 1 pinch tumeric, vegetable oil, salt and vingear, salad, mango chutney and mayo to serve.
First of all chop your potatoes into big chunky chips, leave the skins on. Boil them in a pan of water for 15 minutes. Heat your oven to maximum and cover a baking tray with oil. Put the baking tray in the oven to warm up. Drain the potatoes, carefully take the baking tray out of the oven and put the chips on it, with a pinch of mixed herbs. Pop in the oven.Now put your flour, lager and tumeric into the mixer with the whisk attachment and whisk everything together until there are little bubbles. Chop the halloumi into big chunky slices. Fill a large frying pan with about 1cm oil and heat it up. Make sure you have a splash guard to hand as this can be a bit dangerous. Dip the chunks of halloumi in the batter and make sure they are completely covered. When the oil is hot, place as many of the battered halloumi pieces into the oil in the frying pan. After about 3 minutes, flip the halloumi pieces. When both sides of the halloumi pieces are golden brown take them out, put them on a baking tray and put them on the bottom shelf of the oven to keep warm. Turn the oven down, take the chips out and toss them, add a bit more oil if they are getting dry. Cook the next batch of halloumi pieces. Drain all the halloumi pieces on kitchen paper to get rid of the excess oil.Plate up your halloumi pieces and chips with some salad. Serve with mango chutney and mayonnaise. If you are feeling proper northern, fry any extra batter in the leftover oil to make fish bits.
Love, Mrs Gardom