Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Michael Collis's cod in beer batter – by Michael Collis

11 September 2006
Michael Collis's cod in beer batter – by Michael Collis

INGREDIENTS

(serves eight)

350g plain flour
1tbs mixed herbs, chopped
Pinch of salt and pepper
Pinch of saffron powder
2tbs malt vinegar
150ml soda water
300ml beer
8 cod fillets

METHOD

Mix together the flour, mixed herbs, salt, pepper and saffron. Add vinegar, soda water and beer and whisk to a smooth batter. Flour cod fillets, coat in batter and deep-fry.

Michael Collis

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