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The Tavern 2
The Tavern
The Tavern
The Tavern
Small City Parklands Pub and Beer Garden

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The Tavern & Making the Perfect Fish Beer Batter

The Tavern, established in 1843 in Perth, is one of the city centres most traditional looking public houses and I was drawn in by the good reviews I’d been hearing about the food lately.  Winner of the “Best Bar Food Venue” at the Pubwatch Awards last year and holding a Certificate of Excellence on Trip Advisor this year, The Tavern, which is located on South Street, serves up a delicious pub menu, with many traditional favourites on offer.

This was my first visit to The Tavern and I was really impressed by the relaxing welcome I experienced on arrival.  A great family friendly venue, The Tavern is bright and airy with its own private dining room.  The chef was busy preparing a house favourite when I arrived – traditional fish and chips. When the plated dish arrived it was cooked to perfection with a lovely honey-golden, crispy batter. And it is the secret behind how to make this delicious beer batter that The Tavern have shared with us this week. 

I love that The Tavern have used Perthshire’s own brewed beer from the Inveralmond Brewery too. Local and delicious food.

Gill x 

Preparation Time:
10 minutes
Cooking Time:
15 minutes
Serves: 4

Ingredients

  • Sunflower Oil, for deep frying
  • Salt and Pepper
  • 4 large fish fillets
  • 200g self - raising flour plus a little extra for coating the fish
  • 1/2 pint on Inveralmond Brewery Beer - best to use Ossian
    1. Using a deep fat fryer or a large frying pan, fill with sunflower oil and heat to 190C/375F.
    2. Season the fish fillets with salt and pepper on both sides.
    3. Whisk together the flour and beer until smooth.
    4. Dust the fish on each side with the flour, then dip into the batter to coat each fillet fully.
    5. Pop each fillet into the heated oil carefully as the oil will be very hot.
    6. Cook for around around 5 minutes, when the batter will be golden and crisp. 

    NICKI'S TUPPENCEWORTH

    Like most Scots, I love fish and chips! It is highly likely that it would be my last meal request should I ever find myself in front of a firing squad!

    When I was a wee girl fish and chips was a Saturday night certain at my Nana and Grandad's house and I still like to eat it with all the same trimmings! Pickled Onions, Pickled Beetroot, a whole tomato and a dollop of both tartare sauce and ketchup. Food of the Gods!

    I'm a bit fussy when I go out to eat and need to know that the fish is fresh and the batter is homemade - you can totally tell difference between this and the frozen-in-fake-batter type!  Nice to know we can add another Perth Indie to our Fish Tea list!

    Try this out at home and please do leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.  

    Nicki X 

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes