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Ingredients
- self-raising flour 200g
- cornflour 60g, plus extra to dust
- ground turmeric 1 tsp
- white wine vinegar 1 tbsp
- ice-cold lager 300ml
- groundnut oil for deep frying
- cod or haddock 4 skinless pieces approximately 100g each
- floury baps 4, lightly buttered
TARTARE SAUCE
- mayonnaise 100g
- Dijon mustard 1 tsp
- flat-leaf parsley chopped to make 2 tbsp
- gherkins finely chopped to make 2 tbsp
- shallots finely chopped to make 2 tbsp
- baby capers 1 tbsp, chopped
MINTY MUSHY PEAS
- frozen peas 150g
- butter 25g
- mint sauce 2 tsp
Method
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Step 1
Mix together all the tartare sauce ingredients and season with salt.
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Step 2
Boil the peas in salted water for 1 minute, drain, then tip into a food processor. Add the butter, mint sauce and some seasoning, and pulse until mushy.
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Step 3
Whisk the flours and turmeric with the vinegar and lager to make a batter and season well. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with extra cornflour then dip into the batter. Lower into the oil and fry in batches for 4-5 minutes, turning, until crisp and golden. Drain on kitchen paper.
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Step 4
To assemble, dollop some mushy peas on the base of each buttered bap, top with the fish then some tartare sauce.
Nutritional Information
- Kcals 801
- Fat 37g
- Saturates 7.4g
- Carbs 79g
- Sugars 5.2g
- Fibre 5.6g
- Protein 30g
- Salt 1.7g