Ingredients
- 3 - 4 Brussel sprouts
- 2 tbsp malt vinegar
- 225g plain flour
- 3 heaped tsp baking powder
- ½ tsp onion granules
- Grating of nutmeg
- Pinch of ground cloves
- ½ pint of ice cold lager
- 4 fillets of fish (I used Hake)
- Plain flour for dusting
- Salt and pepper
- Oil for deep frying
- 200g mayonnaise
- 2 tbsp chopped capers
- 2 heaped tbsp chopped cornichon
- Small bunch of parsley
- Half a lemon, juiced
- Chips of your choice
- 3 – 4 Brussels sprouts
- 2 tbsp malt vinegar
- 225g plain flour
- 3 heaped tsp baking powder
- ½ tsp onion granules
- Grating of nutmeg
- Pinch of ground cloves
- ½ pint of ice cold lager
- 4 fillets of fish (I used Hake)
- Plain flour for dusting
- Salt and pepper
- Oil for deep frying
- 200g mayonnaise
- 2 tbsp chopped capers
- 2 heaped tbsp chopped cornichon
- Small bunch of parsley
- Half a lemon, juiced
- Chips of your choice
Finely slice your Brussels sprouts and mix with the vinegar and a pinch of salt. Allow them to pickle for an hour.
Fill a deep rimmed saucepan with oil, ensuring it is at least two inches clear of the rim – safety first! Start heating.
Mix together the flour, baking powder, onion granules and spices, then whisk in the lager to create a lovely thick batter. Don’t forget about your chips of choice!
Season some plain flour in a bowl, lightly dust your fish with it, then dunk it into that batter! Very carefully add it to your hot oil and let it cook evenly on both sides but giving it a turn half way through. Allow it to drain on kitchen paper while you fry the other fillets.
Mix your mayo, capers, cornichon, parsley, lemon juice and the drained sprouts.
Serve with a slice of lemon and enjoy!
You can reuse your oil for frying in the future by leaving it to cool and straining it with a sieve and clean tea towel back into it’s original container.