Friday 2 June is National Fish and Chips Day and, with the port of Grimsby right on our doorstep here at Healing Manor Hotel, it’s no surprise that we love to celebrate all things fish.
Traditionally, Friday is the day to eat fish, and we’re delighted to invite you to join us for our weekly Friday night Fish and Chips offer.
Book a table in The Pig & Whistle bar and restaurant between 12pm – 9pm and enjoy a FREE drink on us when ordering our locally-sourced Grimsby haddock and chips. You can choose from a pint of beer, a glass of house wine, a glass of Prosecco, a soft drink or a single house spirit and mixer to sip alongside your freshly-cooked fish and chips. We are proud to serve fish sourced from Grimsby firm Oscar Cleve Ltd and you can choose how it’s served. Prefer traditional? Enjoy your haddock deep-fried in a delicious Docks Beers batter. Gluten-free? No problem, just ask your server. Want something a little lighter? Choose our grilled haddock option. Book a table here and join us every Friday in The Pig & Whistle Bar & Restaurant.
Fish and Chips isn’t just for Friday, and we’ve got the ultimate recipe for you to try so you can enjoy a taste of The Pig & Whistle in your own home – perfect to try this National Fish and Chips Day!
Steven Bennett, aka The Lincolnshire Chef, has shared his recipe for the most delicious gluten-free fish and chips, sure to keep the entire family happy. We’ve even got home-made mushy peas for a touch of old-fashioned comfort.
Gluten-Free Fish and Chips (Serves 4)
400g Marrowfat Peas
1 1/2 tbsp/ 50g Butter
Salt to season
The night before, place the peas and in a large bowl and cover with generous amounts of water and leave in a cool place.
Once you’re ready to cook, drain and rinse the peas with cold water before placing into a saucepan and covering with water. Bring the peas to the boil, reducing immediately to a simmer and stir every 2-5 minutes, skimming away any pea shells that have come to the surface with a ladle. Once the water’s reduced and the peas are cooked, add a pinch of salt to season and stir in the butter. This usually takes around 30 minutes for the peas to cook and the mixture to reduce down to the desired consistency.
4 tbs Mayonnaise
2 tbps Capers
1 tsp Lemon Juice
Finely chop the gherkins and capers before placing into a bowl. Add the mayonnaise and lemon juice, mixing together all of the ingredients to combine together.
For the Batter
500g Gluten-Free Flour
500ml Greens Light Gluten-Free Beer
150ml Soda Water
1/4 tsp Turmeric
1/4 tsp Bicarbonate of Soda
4 fillets Oscar Cleve Haddock – 6-7oz each
Place the flour into a mixing bowl and whisk in the beer before adding the soda water and mixing until smooth. Add the turmeric and bicarbonate of soda and whisk to rid of any lumps. If the batter feels too wet, gradually add in some more flour until the batter coats the back of a wooden spoon.
Once you’re ready to cook your fish, coat in gluten-free flour, before dipping the fillet into the batter and cooking in a 180ºc fryer for 5 minutes until golden brown.
4-6 Baking Potatoes
Pre-heat your fryer or a heavy-based pan with vegetable oil to 140ºc. Peel the potatoes and cut into chips. Cook in the fryer for around 5 minutes until just cooked, drain and leave to one side until you’re ready to finish cooking them once you’ve cooked your fish. Return to the fryer at 180ºc and cook for 2-3 minutes. They should be soft in the middle and golden brown on the outside.