It doesn't get more classic than fish and mushy peas. Add a good-quality tartare sauce for a nice tang.
SERVES: 4
PREP TIME: 20 MINS
COOK TIME: 12 MINS
INGREDIENTS
- Vegetable oil, for deep frying
- ½ cup (100g) rice flour
- ½ cup (75g) cornflour
- ½ cup (75g) plain flour, plus extra to dust
- 1 tbs crushed fennel seeds
- 1 egg
- 1¼ cups (300ml) chilled soda water
- ½ cup ice cubes
- 4 John Dory fillets (or other white fish), skin on (130g each)
- Lemon wedges, mixed leaf salad to serve
MUSHY PEAS
- 40g unsalted butter
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 2 cups (220g) baby peas, thawed
- 30g baby spinach
- ¼ cup mint leaves, chopped
For the complete recipe from delicious,
click here
