Every month we feature our signature fish and chips at Westminster Place. We use fresh Atlantic scrod and batter it in Newcastle Ale batter, serve it with English chips, coleslaw and malt vinegar. Every piece of fish has to be fried to order. The potatoes we use are chipperbec and are the best for frying due to a low moisture level.
My recipe for the batter:
6 bottles of Newcastle Brown Ale
1 lb cornstarch
6-8 c ap flour
Mix the ale and cornstarch together then add enough flour so that the batter coats the back of a spoon.
Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place