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Battered Trout with Sweet Potato Chips and Mushy Peas

During the Scottish Folk Revival of the 1960s, in many areas, you could visit a different folk club every night of the week and have a plethora of venues at the weekend. For ‘older folkies’ such The Flag’s Peter and Marilyn Wright, a visit to Milnathort in a fortnights time will revive happy memories of forty odd years ago, as the Kinross-shire town hosts the 19th Milnathort Crackin’ Ceilidh Weekend (Friday 13 March – Saturday 15 March 2009). Among those taking part will be Tich Frier, Cairdeas, Shona Donaldson, The Lomond Ceilidh Band and the premier Scottish folk duo, Oliver Brown Award winners, Gaberlunzie (Gordon Menzies and Robin Watson). Festival Artistes will be Fife’s own John Watt, Wildfire, Colin Ramage and Neil Paterson making a veritable feast of Folk.

Open sessions will be held in the Village Inn and the Bowling Club on both Saturday and Sunday afternoons and the renowned Orwell Grid Championships and Bairns Street Games will take place on Saturday from 12 noon onwards in the Milnathort Primary School Playground. Spectators FREE!

Tickets for the various concerts are all £8.00 and are available from Fiona McNeil, 28 Victoria Avenue, Milnathort, Kinross KY13 9YE (Tel: 07876 29884).

Milnathort Crackin’ Ceilidh Weekend 2009

Friday 13 March
The Opening Ceilidh in the Town Hall with the Lomond Ceilidh Band and Festival Artistes

Saturday 14 March
Concert in the Town Hall with Gaberlunzie and Festival Artistes
9.00pm: Concert in the Bowling Club with Tich Frier, Cairdeas and Shona Donaldson

Sunday 15 March
Youth Concert in the Bowling Club FREE
7.30pm: Final Concert in the Bowling Club with ALL FESTIVAL ARTISTES LEFT STANDING! 

Kinross-shire was the second smallest county in Scotland prior to Scottish Local government reorganisation in 1975. Milnathort lies near Kinross, the only burgh in the old county, which stands beside one of Scotland’s most famous trout lochs – Loch Leven. This week’s recipe must feature trout and Battered Trout with Sweet Potato Chips and Mushy Peas is just the ticket.

Battered Trout with Sweet Potato Chips and Mushy Peas


For the sweet potato chips:  30g/1oz butter; 1 sweet potato, peeled and cut into thick chips; 1 garlic clove, lightly crushed; 1 sprig fresh rosemary; 1 sprig fresh thyme

For the battered trout:  100g/3½oz plain flour; 2 tbsp cornflour; handful ice cubes; small bottle sparkling water; vegetable oil, for frying; 1 trout fillet, skinned

For the mushy peas:  30g/1oz butter; 1 garlic clove, crushed; 100g/3½oz frozen peas; 2-3 tbsp water or vegetable stock; salt and freshly ground black pepper

Method:  Preheat the oven to 200C/400F/Gas 6.  For the sweet potato chips, heat the butter in an ovenproof frying pan over a medium heat and cook the sweet potato, garlic and herbs for 5-6 minutes, or until slightly browned.  Transfer to the oven and cook for a further 10-12 minutes, or until the sweet potato chips are golden brown and tender. Remove the thyme and rosemary sprigs and discard. 

For the battered trout, place the flour, cornflour and ice cubes into a bowl and whisk in enough sparkling water to make a batter the consistency of double cream (you may not need it all).  Fill a frying pan to a depth of about 2.5cm/1in with vegetable oil and place over a medium heat.  Dip the trout fillet into the batter to coat on both sides, shaking off any excess. Carefully place the battered trout into the pan and fry for 3-4 minutes on each side, turning carefully with a fish slice, until the batter is crisp and golden-brown and the fish is cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. 

For the mushy peas, heat the butter in a small saucepan and cook the garlic for one minute.  Add the peas and the water or stock. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Allow to cool slightly.  Pour the peas into a food processor, season with salt and freshly ground black pepper and blend until smooth.  To serve, place the sweet potato chips onto a plate, top with the fish and serve the peas alongside.

Serves 1


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