Plaice Goujons with Punk IPA Batter.

I have made no secret of my love for Brew Dog beers. Ever since I first tasted one (at the *Tipped Winter BBQ, below), I have been truly dedicated to ‘sampling’ them – every single one in the range, repeatedly. They are so unique and interesting, I wanted to step things up a little and try my hand at a bit of food matching or, as I ended up, using them as an ingredient in a recipe. This is the first of my two culinary experiments with the beers, both quite different and both pretty damn fine. I might publish the other one next week when it’s raining again, it’s that kind of recipe.

The Punk IPA is the beer I find most drinkable on an ‘everyday’ basis – if I was challenged to a session on Brew Dog, this would be my weapon of choice. Described as a ‘post modern classic pale ale’, it’s bitter and malty enough to be interesting and yet it has a subtle, playful fruityness. I thought the best way to harness this fizzy beast and its punky tang would be in a classic beer batter for fish.

Apart from the fact I made the batter a little too thick, the goujons were seriously tasty. The flavour of the beer really comes through, without overwhelming the fish (I used plaice) and they are wicked dunked into a punchy home made tartare sauce. I was too lazy on this occasion to make chips but really, the goujons are practically begging for them. As an added bonus, I also went some way towards conquering my fear of deep frying – probably not a good thing for my waistline, although experimenting with triple cooked chips is clearly more important than worrying about a few extra pounds, so watch this space.

If you don’t live near a Brew Dog stockist, fret not – you can buy online.

Plaice Goujons with Punk IPA Batter (based on a Hugh-FW recipe, here)

4 plaice fillets, each fillet cut into three lengthways (skin removed)
200g plain flour
250 – 300ml Brew Dog Punk IPA beer (I used 250ml and it wasn’t enough)
Salt and pepper
Groundnut oil, for frying (+ 2 tbsp for the batter)

- Sift the flour into a bowl, add 2 tbsp of groundnut oil and whisk in the beer gradually. Hugh-FW says to stop when you have the consistency of ‘thick emulsion paint’. Make sure there are no lumps by beating well and then rest it for half an hour or so.
- Heat 10cm depth of oil in a saucepan. To test if it’s ready, drop a cube of bread into the oil – it should brown in 2-3 minutes.
- Dip the fish into the batter then lower into the oil. Fry 2 or 3 at a time and then rest on kitchen paper to soak up any excess oil.

Tartare Sauce

1 egg yolk
1.5 tsp white wine vinegar
1.5 tsp mustard
100-150ml groundnut oil (depending on how thick you like your mayo)
1 tbsp chopped cornichons
1 tbsp chopped capers (I like the ones packed in salt, just make sure you give them a good rinse)
1 tbsp chopped parsley leaves
1/2 small clove of garlic, crushed
Salt and pepper

- Put the egg yolk in a bowl and mix in the crushed garlic, mustard and a good pinch of salt.
- Using a small whisk to mix, begin by adding the oil a drop at a time, making sure it is well incorporated before adding the next. As your mayonnaise starts to thicken, you can start adding a little more oil in each time, again making sure it is well incorporated. If you are not confident with making mayonnaise, it is worth remembering not to underestimate how slowly you need to add the oil. When you get more of a feel for it then you know how much is too much. If your mayo splits, just start with a fresh yolk in a clean bowl and add the split mixture gradually to it. This should bring it back.
- Mix in the remaining ingredients.

* A massive awesome thank you to Joel and Charles from Tipped for showing me the way of the Brew Dog!

Category: Fish, Main Dishes, Sauces, Condiments and Spreads 17 comments »

17 Responses to “Plaice Goujons with Punk IPA Batter.”

  1. Lizzie

    I conquered my fear of deep frying and then got cocky and covered my kitchen with spitting oil trying to make squid tempura!

    These look delicious. I’ve never tried making mayonnaise, but I loooooove tartare sauce so I must give it a go. Hurrah for Punk IPA! It’s great beer.

    Lizzies last blog post..Hix Oyster & Chophouse

  2. james

    Nice place to eat!

    jamess last blog post..Irish potato pancakes for St. Patrick’s Day and tapioca pudding with sticky toffee apples

  3. Martin

    They look awesome, need to conquer my deep-frying fear!

    Also love the idea of being challenged to a Brew Dog session, particularly with summer round the corner, afternoon drinking WIN!

  4. Helen Yuet Ling Pang

    This looks delicious! I’m terrified of deep frying and I’m not sure whether I want to conquer my fear or not…

    PS Is that your stock of beer at home? Impressive!

    Helen Yuet Ling Pangs last blog post..Arbutus (revisited) – London, England (7/10)

  5. Mark

    Great recipe! Punk is a cracking beer – all the BrewDog beers are! Many are fairly extreme but that makes for some incredible food and beer matches, which is just what I love!

    Marks last blog post..Butterbeer

  6. Dan

    These look fantastic, I reckon I’d be more than happy ordering that plate of food in a restaurant.

    Dans last blog post..What I’ve been cooking, and eating.

  7. Christie @ Fig & Cherry

    Yum, yum Helen! Great recipe for tartare sauce and a you can’t go past a great beer batter. They serve beer battered chips at my local pub – perhaps a batch for when you triple fry could be in order? :)

    Christie @ Fig & Cherrys last blog post..5 great ways to enjoy Pineapple Jerky

  8. Robert-Gilles Martineau

    Dear Helen!
    Greetings from Shizuoka, Japan!
    I discovered your blog through Katrina’s!
    Unless I’m completely mistaken (and that often happens), I discovered we are both Featured Publishers at Foodbuzz!
    I never understood (still ahve a lot to learn!) why the British used the word “goujon”, which is the name of a small fish in France….
    Now, we do use beer in batter in Northern and north western France. Although a Burgundian, I even make crepes/galettes with beer instead omilk or water.
    Why do I have the feeling that goujons sound better than fish and chips? LOL
    Ate tons of them when at college in Bournemouth!
    Great post and oics!
    Looking forward to sharing!
    Cheers,
    Robert-Gilles

  9. Jeff

    Looks delicious!

    Jeffs last blog post..Spicy Yogurt Marinated Chicken

  10. Kerri

    I’ll be sure to use your tartare sauce recipe next time, it looks really good. The goujons look pretty impressive too!

    Kerris last blog post..Spaghetti with Crab, Chilli and Rocket

  11. TheBoyDoneFood

    Wow. Yum. These look the biz. And not an orecchiette in sight. Seriously drool worthy pics.

  12. Gourmet Chick

    Helen, great tartare recipe and the goujons look fantastic – just the thing for a week where it appears that spring has sprung but then disappeared again just as quickly.

    Gourmet Chicks last blog post..Pinkies (Gourmet Chick in Italy)

  13. anne

    The goujons look lovely and crispy with that batter, I know what you mean about fear of deep frying – I accidentally burnt a friend when I asked her to turn over some sweet potato bites for me and the oil decided to spit! 6 weeks on and the scar is fading…!

    annes last blog post..Nectarine, prosciuttio & mozzarella salad

  14. Jeanne

    Mmm, these look so heavenly! Maybe it’s time I overcame my fear of deep-fat frying too. As for triple-cooked chips… you are evil, woman!! ;-)

    Jeannes last blog post..My perfect gift…

  15. Helen

    Helen – No, that is not my stock of beer at home, it is the stock of beer at the Tipped Winter BBQ!

  16. David Hall

    Like your style Helen – beer batter, lush. Goujons, lush. That beer, lush. x

    David Halls last blog post..Is There Any Knead?

  17. OysterCulture

    I’m inspired to dust off my deep fryer – these look so tasty. My husband’s aversion to fried food insures there’s more for me.

    OysterCultures last blog post..The Best of Both Worlds (Citrus Part II)


Leave a Reply



Back to top