Heat a fryer to 190°c or a deep pan of veg oil.
Whisk all the ingredients together for the batter. Dip all the fish in and fry in batches, then drain on kitchen paper.
Fry the parsley for 20 seconds, drain.
In a small pan cook the shallots in the cream. Cook over a medium heat for 2 minutes then bring to the boil, reduce to a simmer, add all the remaining ingredients and season.
To serve, spoon the sauce onto plates top with the fish and parsley.
Heat a fryer to 190°c or a deep pan of veg oil.
Whisk all the ingredients together for the batter. Dip all the fish in and fry in batches, then drain on kitchen paper.
Fry the parsley for 20 seconds, drain.
In a small pan cook the shallots in the cream. Cook over a medium heat for 2 minutes then bring to the boil, reduce to a simmer, add all the remaining ingredients and season.
To serve, spoon the sauce onto plates top with the fish and parsley.
