It’s not Friday unless!

Hello (again) Dear Reader!

Home made fish, chips and mushy peas with buttered home made wholemeal bread! Just divine. Weekends need a family tradition or ritual. In days gone by, Friday nights were for a takeaway, Robot Wars (remember that?) a bottle of wine and a massive bill. Now, it’s about home cooked food, off our laps, in front of the wood stove with a cup of tea.

If you’re interested – here’s the how.

Small dry pieces of white fish – which I defrost and I use Tesco Value white fish, if you look on the back, it’s pollock. Any white fish will do.

Two spuds per person and a tin of mushy peas, tipped into a bowl and in the microwave ready when you want it.

Get the oven smoking hot on the highest setting. Leave a roasting dish in there. When at temp, half fill with oil. Close the door and get to temperature again. About now, put a tray of chunky home made chips on a flat baking tray below.

 I get peeled and chipped potatoes and sprinkle with oil, salt and pepper. I also use paprika and some thyme. Toss in the concoction and get in the oven. When the oil is really hot, (I flick a drip of water in it, if it spits back, it’s ready……….my mum used to spit in the pan!!! ) drop the battered fish in. To make the batter, use a cup of milk, a cup of flour, dash of salt and one egg. I put mine in the blender! Make this well in advance, it’s better after a while. BTW….it’s the same recipe for Yorkshire pudding or pancakes. You’ll need a shallow dish with flour, likewise for the batter. Now quickly roll the fish in flour, drops in the batter and then drop into the hot oil!!! This is life threateningly dangerous and do so at your own peril!!! I do this in the oven in shallow oil as I’m afraid of pan top frying! This usually needs about 20 minutes, but every oven is different.

I made the bread this morning in my bread machine, just followed the maker’s guidelines for wholemeal bread. It’s very moreish!

What’s your Friday night ritual or tradition?

Until tomorrow,

Love Froogs xxxx

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11 thoughts on “It’s not Friday unless!

  1. it used to be curry on Froday nights, always. So much so that the guy used to greet my OH by name and ask how he was, then he'd get a free drink when he went to collect the food!
    Now it's usually homemade treaty dinner, but NOT sensible like cottage pie. It has to be FUN. Belly pork something tonight, it's FRIDAY but I'm not allowed to see. It's a surprise. Yummmmyy.

    Happy weekend to you

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  2. I'm wondering what make your bread maker is please. I've trying looking on previous posts but I must be missing it. I looking for one and would preferably get a make someone has used. Gosh the food looks so yummy tonight. I popped to the supermarket to get milk and debated about stopping for fish and chips – gave myself a good chat and home with the milk I went! lol…

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  3. Friday's always fish day. Whatever's been whoopsied on my evening superstore foraging runs and put in the freezer.

    Usually with boiled new potatoes and fresh green beans if there's any whoopsied, or tin of basic peas if there's nothing.

    Today it was Mediterranean stuffed sardines by Morrisons and chips from a bag of potatoes that's starting to sprout.

    White fish or smoked fillet gets microwaved with a drop of sunflower oil brushed on. The sardines today were done in the oven as per packet instructions.

    Sometimes a fishermans pie, I got a ready-mixed bag last night, Tesco 90% off, probably for next week, to be done in micrwave, with a packet of Approved Food parsley sauce mix and mashed potatoes from the sprouting bag if there's any left.

    About once a month we have a treat from a local award-winning chippy, giant fish & chips, two of us struggle to eat one portion between us, it's £5.50, but not too bad for a once a month treat for 2 of us.

    In my previous life it was Friday night Indian take-out with all the extras, last time I bought one it was about £16, and that was 6 or 7 years ago, I wouldn't like to guess what it woukd cost now.

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  4. Adore your blog and wanted to thank you for your wonderful recipes and for showing us how to live more frugally. Am on a pension and it is getting harder all the time. Best wishes to you and all your family. love from shirley xx

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  5. Friday is our family's most ritualistic night: soup at 5.30pm, followed by swimming club night, then back home to watch our weekly episode of “Friday Night Lights”, accompanied by home-popped popcorn – we've just started Season 3.

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  6. There is a much easier way to do this. Cut up the potatoes and place the wedges/chippies in a bowl. Add herbs and spices. Then add a tablespoon of oil. Stir and mix for a minute and the oil will cover all the potato. Tip onto a baking tray and pop into the oven for maybe 30 minutes. Tip the extra oil over the wedges. It will all be used in the cooking. Then wrap the fish pieces in alfoil with a slurp of sweet chilli sauce. Place on another baking tray and position on another shelf in the oven. It will all be ready at the same time. Little oil involved. No hot oil spitting or spilling anywhere. Instead of alfoil for the fish you could use a covered pyrex dish. Kumera or other sweet potato makes great chippies too.

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  7. Hi Louise, that's great advice and I make my chips that way, I haven't found a way of making great traditional battered fish without deep frying it, I must get an electric fryer but the oil I'd massively expensive. Thanks again

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  8. Froogs looks devine, we dont do take outs anymore hellish pricey as you know . wen on a wander through the net as I am trying to get out of the cooking rut I am in and found this sounds lush(you may already do somthing similar) but thought I would like to share anyway.
    all the best
    Rachel plymouth
    Pan Fried Basil and Herb Carrots

    1 pound carrots
    3 – 4 tbsp basil oil
    1 tbsp Herbs de Provence
    1 tsp salt
    Peel the carrots and cut them into 1.5 – 2 inch chunks. If you cut them on a diagonal, you'll have more surface area. This means more of the carrots natural sugars will be caramelized by the heat. Channelization means tasty goodness.
    Bring 3 tbsp basil oil to a medium heat in a large, sturdy skillet. Add the salt and mix well. Now add the carrots and stir until they're well coated in oil. If they look a little dry, add another tbsp.
    Now comes the easy yet boring part. Stir fry the carrots until they're cooked through. This should take about 15 minutes. You don't need to hover over them non-stop. Go ahead and give them a good stir 3 – 4 times while cooking, just enough to make sure none of the chunks end up with one side burned and the other side raw.
    After fifteen minutes, you should start to see some browning, maybe even a couple of crispy edges. I've tried this recipe twice this week and found that letting them darken until they flirt with that line between highly caramelized and lightly burned, they come out downright cracktastic. Take a risk. Worst case scenario, you've wasted 20 minutes of your life and $1 in carrots.
    Sprinkle the spices over the carrots and mix thoroughly. Cook the carrots for another minute or so, then serve. In case you're wondering, adding herbs at the beginning of a high heat or frying process will result in burned herbs. If you think about it, herbs are just little leaves, and a tiny piece of leaf cooks pretty quickly. Don't burn your leaves. Adding them near the end lets you bring out the flavour via cooking before they end up unpleasantly charred.
    If you don't happen to have any Herbs de Provence around, you can make a little home brew using the following ingredients. If you like the mix, scale it up, put it in an old spice jar, and use it to season fish, chicken, or potatoes.
    1/2 tsp rosemary
    1/2 tsp marjoram
    1/2 tsp thyme
    1/2 tsp basil
    1/2 tsp bay leaf
    1/4 tsp sage
    1/4 tsp lavender (optional)

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