A treat of deep-fried fish and prawns, flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.
Ingredients
- For the tomato ketchup
-
- 250ml/9fl oz
red wine vinegar - 1
bay leaf - ½ tsp ground
coriander - ½ tsp ground
cinnamon - 75g/3oz light soft
brown sugar - 1.6kg/3lbs 8oz tinned chopped
tomatoes - 1 tsp flaked sea
salt - 1 tbsp
English mustard powder - 1
garlic clove, crushed - splash
Tabasco sauce - 2 tbsp
tomato purée - 1-2 tbsp
cornflour
- 250ml/9fl oz
- For the fish bites in cider vinegar batter
-
vegetable oil, for deep frying - 15g/½oz fresh
yeast - pinch
sugar - 300ml/10fl oz
beer - 1 tsp cider
vinegar - 200g/7oz
plain flour - pinch
salt - 200g/7oz
cod fillet, skinned, cut into pieces - 200g/7oz
smoked haddock, skinned, cut into pieces - 200g/7oz tiger
prawns, tails on and shelled
- For the radish and fennel salad
-
- 1
butterhead lettuce, leaves removed - 1 head
fennel, thinly sliced lengthways on a mandoline - 5
radishes, sliced - 2-3 tbsp extra virgin
olive oil - 1 lemon, juice only
- 1
Preparation method
-
For the tomato ketchup, heat the vinegar, bay, spices and sugar in a heavy-based pan until simmering.
-
Add the remaining ingredients, bring to the boil and stir to prevent the mixture from sticking to the side of the pan.
-
Reduce the temperature to a simmer and cook for a further 30 minutes, stirring occasionally.
-
Blend the mixture in a blender until smooth, then push the ketchup through a sieve.
-
For the fish bites, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
-
Meanwhile, mix the yeast and sugar in a bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
-
Dip the fish into the batter and deep fry until golden-brown and cooked through (3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
-
For the salad, mix together all the ingredients.
-
Put the fish bites in a basket lined with greaseproof paper and serve with the ketchup and salad.
James Martin recipes from Saturday Kitchen
30 mins to 1 hour preparation time
30 mins to 1 hour cooking time
Serves 4
