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.

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

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.

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

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.