Ingredients
For the batter:
225g self-raising flour
1 tsp Bicarbonate of soda
300ml water
1 tsp white wine vinegar
4 tbsp bitter ale
1 tbsp finely chopped fresh ginger root
For the fish:
400g brill fillets, skinned and bones removed
1 tbsp chopped coriander
1 tbsp Worcestershire sauce
1 tbsp Soy sauce
Chinese five spice
50g plain flour
For the chips:
4 large baking potatoes, peeled
vegetable oil for deep-frying
For the pea emulsion:
1 egg yolk
2 tbsp frozen petit pois, thawed
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp Olive oil
To serve:
sea salt
Malt vinegar
Method
1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.
2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.
3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.
4. Cut the potatoes into chips measuring approximately 1 x 5cm each.
5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.
6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.
7. Dust the brill strips with the plain flour and then dip in the batter to coat them.
8. Deep fry in the oil until the batter is crisp.
9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.
10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.
11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.
1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.
2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.
3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.
4. Cut the potatoes into chips measuring approximately 1 x 5cm each.
5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.
6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.
7. Dust the brill strips with the plain flour and then dip in the batter to coat them.
8. Deep fry in the oil until the batter is crisp.
9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.
10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.
11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.
