By: Chef Marzia Shamsi
• 4 large haddock fillets
• 2 cups flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1tbsp papprika
• 1 tsp salt
• 1 bottle barbican or any non alcoholic malt beer
- 2 tbsp mayo
- 1 tsp lemon juice
- 1 tbsp freshly cracked pepper
- freshly chopped dill
- 1 tbsp Relish
- 4 brioche buns
- Lets get the sauce out of the way first. Its really quite easy; add listed ingredients into a bowl and toss in the mayo. Set aside until assembly.
- Preheat fryer to 365.
- Now batter time. In a bowl add in the flour, garlic powder, onion powder, salt, . Whisk together. Next up, pour in a tall can of beer and whisk mixture together until smooth.
- In a second bowl mix in your dry ingredients to dust the fish
- Once oil has reached temp, first dust the fish in the flour mix then dip fish fillet into batter mixture and let excess drip off. Gently lay the fish into the fryer and cook each side until golden brown, approximately 4 minutes per side.
- Remove from oil and let drain on cooling rack or paper towel.
- Go the extra mile and toast the buns and assemble the burgers. ENJOY!
Steak in lemon sage butter reduction sauce
- 2 teaspoons paprika powder
- 1?½ teaspoons garlic powder
- 1 teaspoon aunty dash seasoning
- 1 teaspoon onion powder
- Kosher salt
- freshly ground pepper
- 1 tbsp sea salt
- 2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total at room temperature)
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons olive oil
- 2 tbsp of lemon juice
- 6 leaves of sage
- Light a grill.
- In a small bowl, mix all ingredients with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub.
- Grill over moderate heat for 8 minutes per side for medium-rare;
- Transfer to a work surface and let rest for 5 minutes before serving.
- For making the sauce, n a pan fry you sage until both the sage & butter a ligh brown at the end finish with lemon juice and gently pour it over you steaks..
About the Author:
Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, now a Canadian, she is originally from India. She is a professional chef with a vast Canadian hospitality experience & a food enthusiast who loves to pen down & share her knowledge of food. Working hard & learning through her experiences she dreams of having her own concept restaurant someday.