
Prep: 15 mins Cook: 25 mins
What better way to prove that pollock is the new cod than by giving it the most classic British treatment? Mushy peas optional!
Nutrition and extra info
- Easily doubled / halved
Nutrition: per serving (4 people)
- kcal600
- fat43g
- saturates6g
- carbs31g
- sugars3g
- fibre1g
- protein21g
- salt0.53g
Ingredients
Method
First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.
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