- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
For the mint chutney
- 3 large handfuls mint leaves
- 2 tomatoes, chopped
- 1 large hot green chilli, chopped
- 1 cloves garlic, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp lime juice
For the fish
- 250 g plain flour, plus 2 tbsp extra
- 1 tsp baking powder
- 2 tsp mild curry powder
- 125-150 ml beer
- 4 firm white fish fillets, such as pollack, cut into 4-5cm chunks
- olive oil, for frying
1. For the mint chutney: wash the mint leaves and put them in a liquidizer with the tomatoes, chilli, garlic, olive oil and lime juice. Blitz until puréed you might need to add a dash of water to help it on its way. Cover and chill until ready to serve.
2. For the fish: sift the flour, baking powder and curry powder into a large mixing bowl and season with salt and coarsely ground black pepper.
3. Make a well in the centre and whisk in enough beer to make a smooth batter - aim for the consistency of single cream. Set aside.
4. Heat enough olive oil to come 5cm up the sides of a deep sauté pan. Meanwhile, dust the fish pieces lightly in the extra flour.
5. Working with a few pieces of fish at a time, dip them in the batter and shake off any excess. Carefully lower the fish into the hot oil and fry until golden and crisp.
6. Remove the cooked fish from the oil with tongs or a slotted spoon and leave to drain on kitchen paper while you fry the remainder. Serve straight away with the fresh mint chutney.
Love making recipes like this? Take a look at lots more of our easy Bill Granger recipes.
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