Grannie Kate’s back with a new use of bere meal ….. She writes …
“Fed up of ‘days old’ fish from the supermarket? Try stopping a local fish van to see the beautiful produce on sale!
This was what I did last Friday morning at 9.50 a.m. precisely and bought some haddock (landed that morning) from a mobile fish merchant from Anstruther.
The van horn was tooted loudly in the Main Street and behold people silently appeared to purchase from a wide selection of sea food displayed in the back of the refrigerated van. The old word ‘fishmonger’ seems to be out of fashion these days, ‘fish merchant’ now the preferred description
Home made fish and chips then, for tea, using my mother’s recipe for coating the fish before frying in oil. Haddock (and other white fish) tend to break up in the frying pan if they are fried without coating them first.
Fresh haddock from the sea and …… earthy bere meal from Barony Mills!
What to do
- Place a large tablespoon of bere barley on a plate and then (if preferred) mix with white flour, e.g. another large tablespoon or less depending on your taste.
- Grind sea salt and black pepper into the flour to season it.
- Crack a fresh free range egg into a small jug and whisk it until the yolk is well mixed with the white.
- Wash the fish ( this is important especially if the fish is not as fresh as you would wish and actually smells; remember, fresh fish does NOT smell!). Cut the fish in half lengthways to give 2 portions. Then cut again diagonally across the portion to give two or three smaller pieces or goujons. You now have about 6 goujons of fresh haddock.
- Dip each goujon into the egg, shake off the excess egg wash then place onto your flour, rolling it around until it is covered. Repeat for all the haddock pieces.
- Add some light cooking oil into a frying pan and heat – to test the temperature is right add a little bit of flour to the oil and it should start to bubble up immediately.
- Add all your goujons to the oil, fry for about two or three minutes on one side, then two or three minutes on the other on a medium heat.
- Lift out with a fish slice onto some kitchen towel and blot lightly to remove excess oil.
The goujons should be light brown with a thin crispy coating of bere meal on the outside.
Serve with fresh garden peas and homemade chips. Add salt and vinegar or wedge of lemon and perhaps some tartar sauce!
The bere meal was sourced from Barony Mills in Orkney. See also: