Cat Ashton’s Simple Spring Supper Recipe

As the days grow longer, the sun shines strong through the beautifully large windows of Paradise by Way of Kensal Green. Its the perfect time to enjoy a late spring time supper.

To celebrate the National Day for England, Cat Ashton, Head Chef at Paradise has given a little tweak to a traditional British dish.

Beer-battered whiting with fresh pea salad, lemon mayo

Cat Ashton's Simple Fish Supper
                    Cat Ashton’s Simple Fish Supper


Serves 2

2 x whiting fillets

Plain flour

Vegetable oil, for frying

For the batter:

200g plain flour

2 teaspoons baking powder

250ml very cold beer

Salt and pepper

Mix all ingredients together quickly with a whisk. Do not over mix. Rest in fridge for 1 hour

For the salad:

200g fresh peas, blanched

Handful of pea shoots

1/2 small shallot, diced

1 lemon, zested and juiced

2 tablespoons olive oil

Toss all ingredients gently together in a bowl just before serving

To cook the fish:

Place the fish in the flour, coat and the dust off excess. Dip the fillet into the batter and let the excess drip off. Carefully place into the hot oil, turning several times to crispy and golden. Remove from oil and let rest on some paper towel to absorb the excess oil

Served with the pea salad, a wedge of lemon and a dollop of lemon mayo.