A few weeks ago I went to the opening of Bia
Mara in Antwerp.
Bia Mara is a fish & chips restaurant with a very interesting
story.
The concept, a modern take on fish & chips with creative flavors,
started on a market in Dublin, Ireland.
Next Barry and Simon started the first branch in Brussels, followed by
Hook in London, and now the next
world city : Antwerp.
The menu is as it should be: small but enough variety.
You can choose between panko or tempura crusted fish & chips. Both are
less heavy and greasy compared to the traditional beer-based batter.
Bia Mara only uses sustainable fish. Meat and vegetarian options are
available for people who prefer fish to swim. Beer lovers will find a
great selection of beers by local breweries.
Bia Mara makes the difference using non-traditional spicing and homemade
sauces. For example a super tasty truffle and garlic mayo. The chips are
large and crispy!
My favorites are the spicy flavors, cajun and jerk, but for wimps
classic versions are available.
If you are in Antwerp, London or Brussels make sure to check out Bia
Mara of
Hook!
- #craft beer and #homemade #sauces and #dips! Recommended! Address
- Maalderijstraat 1 #fish #restaurant #instantwerpen #streetfood #newintown #biamara](https://www.instagram.com/p/9dBk_PwwlF/)
aalderijstraat 1 #fish #restaurant #instantwerpen #streetfood #newintown #biamara](https://www.instagram.com/p/9dBk_PwwlF/)
A photo posted by Koen Verschaeren (@teveelkookboeken) on
I got inspired by the concept so I couldn’t resist making a homemade version.
After a few trials, this is my current favorite.
White fish filet, buy something in season or use sustainably frozen fish, flavored with panch phoron and crusted in panko.
Panch Phoron is an Indian Bengali herb mix with fennel.
You can serve these “fish fingers” as a starter or snack.
Serve ketchup with a bit of spicy mustard as a dip or a tamarind
chutney.
The acidity in the tamarind, the freshness of the fennel and the slight
bitterness of the fenugreek in the panch phoron causes you to keep
eating this stuff :-)
The chunky chips are “triple cooked” as perfected by Heston, but I used
the recipe by
the Guardian.
So visit Bia Mara or create your own fish & chips
flavor![wpurp-searchable-recipe]Bia Mara - Fish & chips with panch
phoron and tamarind chutney - - Fish & Chips: white fish fillet, flour,
panch phoron ((ground)), egg, panch phoron, panko, Tamarind Chutney:
tamarind, water, cumin seeds, ginger ((fresh)), brown sugar ((or
sweetener)), salt, chili powder ((optional)), Fish & Chips: Grind the
panch phoron and mix into the flour.; Beat the egg and add the whole
panch phoron.; Cut the fish fillet in bite sized pieces, coat in flour,
followed by the eggs and the panko.; Deep dry at 170 C for 3-4 minutes
till golden.; Tamarind Chutney: Fry the cumin seeds in a bit of oil till
they crackle. ; Add the tamarind, ginger and a bit of water if it is too
thick.; Adjust the flavor by adding the sugar, more ginger and
optionally a bit of chili powder. ; Simmer for a few more minutes till
it has the consistency of ketchup.; - [/wpurp-searchable-recipe]