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Champagne Battered Fish


  • 1/2 a bottle of Champagne

  • 100g of corn flour

  • 100g of plain flour

  • 1 pinch of salt

  • 1 tsp of grated lemon zest

  • 1 bunch of dill

  • 2 litres of canola oil

  • 500g of fish fillets (Ling/Dory)

  • A small bowl of plain flour


  • 1.

    Combine both flours, a pinch of salt, lemon zest and chopped dill.

  • 2.

    Add in chilled Champagne and whisk continuously until you reach the required consistency.

  • 3.

    Check fillets for bones, then dredge into plain flour, dip into Champagne batter, allow excess to drip away then deep fry at 180C until crispy (about 3-5 minutes.)

  • 4.

    Serve with "The Best Wedges" and tartare sauce.

  • The Best Wedges:

  • 1.

    Take 6 medium sized washed potatoes and bake them in the oven for about 1 hour at 180C (until the skin is slightly crisped and the flesh is soft).

  • 2.

    Allow the potatoes to cool to room temperature (refrigerated is better).

  • 3.

    Once chilled, chop into sixths lengthwise and fry in hot oil until deliciously crispy.


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