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
2 x whiting fillets
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.