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Deep fried smoked haddock

Mitch Tonks from Good Food Bites
Mitch Tonks gives a tasteful twist to batter-fried fish by using smoked haddock and adding a touch of Asian spice

Deep fried smoked haddock

Method

1. Scoop the seeds from the cucumber with a dessert spoon and discard. Slice the cucumber into little half-moons.

2. Dissolve the sugar in the lime juice and whisk in the olive oil and mint.

3. Season the cucumber with a little salt and freshly ground black pepper, and spoon over the dressing and toss together.

4. To prepare the fish, mix the flours with the curry powder and salt, pour in the beer and gradually whisk in the mineral water until the batter is a coating consistency.

5. Dip the smoked haddock into the mixture and deep fry in hot oil for 4-5 minutes until crisp and golden.

6. Serve with the salad and lime wedges on the side.

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Serves: 2

Prep: 15 min
Cook: 10 min

Ingredients

For the haddock

4 tbsp cornflour
6 tbsp self-raising flour
1 tsp curry powder
1 pinch Salt
100ml beer, approximate quantity
100ml sparkling mineral water, ice-cold
2 smoked haddock fillets (150g each)
0.5 lime, cut into wedges

For the salad

1 Cucumber, cut in half lenthways
1 tbsp caster sugar
2 lime, juices
3 tbsp Olive oil
1 handful fresh mint, chopped
1 pinch salt and fresh ground black pepper