Firstly, who doesn’t like fish and chips? That’s what we thought.

Fish and chips has to be one of those iconic English dishes, which conjures up images of sitting on the beach under the watchful eyes of seagulls or, at the very least, that Friday night treat after a long week at work.

And that’s presumably why the nation is getting ready to celebrate National Fish & Chip Day, which takes place on Friday 3 June.

The day promises to be celebration of the much-loved fish and chips and offer a number of ways in which the UK can display their affection for the dish. Not only that, but also those making a visit to their ‘chippy’ might be able to benefit from discounts made available by fish and chip shops getting behind the day.

And, as a fish merchant (yes, we’re not just a smoked salmon producer) we thought we’d show you how to make fish and chips at home using fresh salmon and our delicious skate wings. So, for those looking for something other than the familiarity of cod and chips, then this may be what you’re looking for.

 

Salmon in white wine batter                    

Everyone’s heard of beer batter, so why not create a batter using an ingredient that has long been a great accompaniment to salmon – white wine.

This batter’s light, crispy and delicious.

 

Serves 2

 

Ingredients

 

2 x John Ross Jr fresh salmon fillets

100g plain flour

175ml chilled white wine (we would recommend using something dry and crisp)

1 teaspoon of baking powder

Salt flakes

Black pepper

2 large potatoes

 

Method

 

Select a pan that’s large enough to cook enough chips for two – and, of course, two fillets.

Fill with sunflower oil up to four inches from the top. Add medium heat.

Whilst it’s heating, peel and chop the potatoes into strips. Add to the oil – but only when hot.

Whilst the chips are cooking, add the batter ingredients in a bowl and whisk, making sure it’s light and smooth in texture. If it’s still too dry then you may need to add another 50ml of wine.

Just before you take the chips out of the pan to drain (approx. 15 minutes) dip the two salmon fillets in the batter, covering all of the fillets. Take the chips out to drain, add the two fillets and cook for five minutes.

Serve with peas (optional) and enjoy.

 

Battered skate wings

 

People tend to shy away from skate – so rather than get too clever with the batter, let’s just keep it simple and let the flavour of the skate sing.

 

Serves 2

Ingredients

 

2 x John Ross Jr’s skate wings

120g plain flour

1 x egg (large)

Salt (a pinch for the batter mixture)

6 – 7 tablespoons of skimmed milk

2 x potatoes (peeled and chopped into strips)

2 x slices of lemon

 

Method

Make the batter by mixing together all of the above ingredients (minus the salmon) in a bowl.

Fill a pan (one that’s wide enough to accommodate the skate wings) with around two litres of sunflower oil. Add heat and once hot enough, add the potatoes and cook for around 15-20 minutes.

Prepare the fish whilst the chips are cooking by washing and drying it. Then dip in the batter mixture.

Once the chips are cooked, take out, drain and leave to cool. Then add the skate wings. Cook for around 5 minutes. Take out, serve with the chips and either salad or peas. Finish with a slice of lemon on each plate.

Can you recommend any good fish and chips recipes – or fish and chip shops in and around the UK. Let us know via our Facebook Page or our Twitter handle, @JRJsmokedsalmon.

www.johnrossjr.com