Deep Fried Fish in Gin and Tonic Batter with Brown Crab Mayonnaise

This Deep Fried Fish in Gin and Tonic Batter with Brown Crab Mayonnaise is a brilliant sharing dish. The batter and the quality of the fish are important. Don't cut the fish too small and make sure your oil is really hot. You could also use Vodka for the batter.

Fish | James Martin's Saturday Morning

2-4

Ingredients

2 plaice fillets
6 large prawns
200g piece of cod
200g piece of salmon
Vegetable oil for frying

For the batter:

250g plain flour
1 tablespoon bicarbonate of soda
½ teaspoon salt
1 tablespoon dulse
250ml Gin and Tonic

For the mayonnaise:

3 egg yolks
1 tablespoon Dijon mustard
200ml vegetable oil
½ lemon, juice only
Salt and pepper
100g brown crab meat

To serve:

Lemon wedges
Chips

Method

Print Recipe

To make the mayonnaise, whisk the egg yolks and Dijon mustard together in a large bowl then slowly add the vegetable oil, whisking continuously, until the mixture thickens to the desired consistency. Add the crab and lemon juice then season.

Heat a large pan of vegetable oil to 180°C.

Whisk together all of the ingredients for the batter until the mixture is smooth.

Cut the plaice, cod and salmon into large pieces then coat half the fish completely in the batter mix and carefully lower into the oil.

Cook for 2 minutes, until golden and crispy, then transfer to a paper-lined plate.

Repeat with the remaining fish and prawns.

Spoon the mayonnaise into a pot and serve with the fish and lemon wedges.