Gin and Tonic Fish with Warm Tartare Sauce
This Gin and Tonic Fish with Warm Tartare Sauce is wonderfully light and smooth. The batter is made with plain flour, gin, tonic, salt, yeast and sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Kitchen scale
- Pot
- Stove
- Mixing bowl
- Whisk
- Tongs
- Slotted spoon
- Paper towel
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 300g cod fillet, skinless, sliced
- 300g haddock fillet, sliced
- 8 prawns, shells removed heads on
- Veg oil for frying
- 250g plain flour
- 50ml gin
- 200ml tonic
- pinch salt
- 1 tsp fresh yeast
- pinch sugar
- ½ shallot peeled and diced finely
- 2 tbs fresh mayo
- 50ml double cream
- 4 small gherkins, diced
- 1tsp small capers
- few sprigs of dill and parsley chopped
- ½ lemon juice only
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