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Malt-vinegar-battered fish

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

490 g self-raising flour, plus extra to coat
1 1⁄2 cups malt vinegar
3 cups beer or soda water
Salt, to taste
8 cups sunflower oil
6 x 200 g skin-on hake fillets
Lime wedges, for serving
Tartare sauce, for serving
Red spring onion, chopped, for serving
Sherry vinegar, for serving
Cucumber-and-fennel dressing, to serve

Method

Mix the flour, vinegar, beer and salt to form a batter. Heat the oil in a large pan over a medium heat.

Dip the fish in the extra flour and coat evenly. Working in batches, dip the fish in the batter, allowing any excess to drip off.

Fry the fish for 5–6 minutes, or until golden brown and crisp. Drain on kitchen paper and season.

Serve with the salt-and-vinegar chips, lime wedges, aïoli, chopped spring onion mixed with sherry vinegar and cucumber-and- fennel dressing.

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