The summer holidays have rolled around again. Where does the time go? It seems like only yesterday I was joyously trumpeting Jerusalem in my final school assembly, then screeching my tearful goodbyes and running out of the gates straight to Hampstead for an immediate school reunion, free at last to enjoy the long hot summer that stretched out before me.
Now, my junior JPs are enjoying their own long hot summer, and I must confess I am getting a bit hot under the collar trying to keep up with who is having what for breakfast, lunch, tea and dinner. Yes, the junior JPs have returned home from camp, the washing has been done, thank God (I never said I did it), and the exclusive JPH (Jewish Princess Hotel) has opened its doors for the season.
Even though this establishment has only a few bedrooms it does offer five-star amenities. There's 24-hour room service (the fridge is always full), constant hot water (for Princess Hair washing), fresh towels (piled up in the airing cupboard), plus a freezer stocked with every available ice cream. Outside, there is a row of deck chairs lined up beside a state-of-the-art paddling pool - and a row of teenagers plugged into iPods, tapping their feet in unison, crunching on snacks and sipping long cool drinks, oblivious to everything around them, including me.
So what does the Jewish Princess make for her summer guests to enjoy over the weekend as she runs out of the door to check into another exclusive five-star JPH hotel on the Côte D'Azure? It's crunchy coconut cod.
The Jewish Princess is written with the help of Georgie Tarn and Tracey Fine.
900g skinless fillet cod
115g desiccated coconut
55g fine matzah meal
4 teaspoon teriyaki marinade
Salt and black pepper to taste
Plain flour for dipping, approximately 85g
Vegetable oil for frying
● Wash and dry the cod and cut into 10cm length pieces.
● Season your fish
● Get ready a bowl of flour, a bowl of beaten egg mixed with teriyaki marinade and a bowl of matzah meal mixed with desiccated coconut, salt and pepper.
● Dip the fish first into the flour, then the egg and finally the coconut mix.
● Heat oil in a wok, use enough to cover the fish - I use approximately 2 ½ cm.
● When the oil is hot, drop the fish in until it is golden brown.
● Remove the fish and lay it on kitchen paper and pat away any excess oil.
● JP's notes: this is a fabulous recipe to keep for when banqueting opens at the end of September