Deep-fried fish bites with homemade ketchup and fennel salad
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen
A treat of deep-fried fish and prawns, flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.
Method
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For the tomato ketchup, heat the vinegar, bay, spices and sugar in a heavy-based pan until simmering.
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Add the remaining ingredients, bring to the boil and stir to prevent the mixture from sticking to the side of the pan.
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Reduce the temperature to a simmer and cook for a further 30 minutes, stirring occasionally.
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Blend the mixture in a blender until smooth, then push the ketchup through a sieve.
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For the fish bites, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
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Meanwhile, mix the yeast and sugar in a bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
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Dip the fish into the batter and deep fry until golden-brown and cooked through (3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
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For the salad, mix together all the ingredients.
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Put the fish bites in a basket lined with greaseproof paper and serve with the ketchup and salad.
Ingredients
For the tomato ketchup
- 250ml/9fl oz red wine vinegar
- 1 bay leaf
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 75g/3oz light soft brown sugar
- 1.6kg/3lbs 8oz tinned chopped tomatoes
- 1 tsp flaked sea salt
- 1 tbsp English mustard powder
- 1 garlic clove, crushed
- splash Tabasco sauce
- 2 tbsp tomato purée
- 1-2 tbsp cornflour
For the fish bites in cider vinegar batter
- vegetable oil, for deep frying
- 15g/½oz fresh yeast
- pinch sugar
- 300ml/10fl oz beer
- 1 tsp cider vinegar
- 200g/7oz plain flour
- pinch salt
- 200g/7oz cod fillet, skinned, cut into pieces
- 200g/7oz smoked haddock, skinned, cut into pieces
- 200g/7oz tiger prawns, tails on and shelled
For the radish and fennel salad
- 1 butterhead lettuce, leaves removed
- 1 head fennel, thinly sliced lengthways on a mandoline
- 5 radishes, sliced
- 2-3 tbsp extra virgin olive oil
- 1 lemon, juice only
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