This recipe has been created in support of #cheesecopenhagen taking place this weekend as part of the European Milk Forum’s 2019 Cheese Culture campaign which is being implemented locally in Ireland by the National Dairy Council to encourage Irish consumers to eat more quality cheese from Europe. #cheeseyourway
Growing up in Belgium, I was introduced to European cheeses from a very early age as we are quite the cheese eaters. Emmental, gruyère, brie, goats cheese, mozzarella, .. absolutely loved all of them! When I moved to Ireland then I got to discover a few more cheese – cheddar & blue cheese for example, which I only rarely used back in Belgium. There are just so many different recipes & flavour combinations you go for when using European cheese in your meals, from starters to desserts!
There’s no denying cheese is hugely popular in Ireland, not only when it comes to eating it, but also when it comes to producing it. Ireland has such a rich agricultural heritage, which results in a range of high quality traditional and artisan cheeses. In general though, Europe is responsible for 46% of cow’s milk cheese output globally. What a lot people might not know though, is that cheese comes with great health benefits too. Calcium, protein, Vitamins A, K2 and B-12, magnesium, .. are among some of them. There’s even studies that highlight a link between eating cheese and living a long and healthy life.
To support the European “Cheese.Your way.” campaign, I was challenged to add European cheese to a recipe that doesn’t usually incorporate cheese. I straight away had so many ideas, but decided to go for a twist on a very popular dinner in Ireland: Fish & chips with Parmesan cheese!
The preparation is the same as it would be for regular fish & chips, but we’re going to coat the fish in Parmesan before dipping into the batter – which also has a bit of Parmesan in it.
Parmesan fish & chips
- 6x125-175g fish fillet (I used redfish, but you can use cod, hake, ..)
- 100g parmesan cheese
- 1kg of chips
- 450g of plain flour
- 3 teaspoons of baking powder
- 2x 33cl of Guinness (you can go half and half with soda water too)
- Salt & pepper
- 1 Lemon
- Tartar sauce & coleslaw
Preheat a deep fryer to 180°C.
If you are deep frying the chips: preheat an oven to 180°C to keep the fish warm while frying the chips. If you're using oven fries you can cook them according to instructions too.
If your fish is quite long: slice it into pieces of about 10cm in length, it makes it easier to fry
Remove all bones if there are any.
Season the fish wish pepper & salt.
Coat the fish in parmesan cheese, leave about 1/4 of the cheese.
Mix flour, baking powder, soda water and beer into a smooth batter as well as the rest of the cheese
Drop the fish into the batter and make sure it's completely coated. Leave it drip for a second so we can get rid of any excess batter.
Gently and slowly drop the fish into the deep fryer, this will prevent it from sticking to the basket. Cook for about 4-6 minutes, or until the batter is golden brown & crispy.
Serve with lemon, tartar sauce and coleslaw