What better way to prove that pollock is the new cod than by giving it the most classic British treatment? Mushy peas optional!
Ingredients
- 400g pollock, fillets, skinned and cut into bite-size chunks
- sunflower or vegetable oil
- lime wedges, to serve
For the batter
- 200g plain flour
- ½ tsp golden caster sugar
- 330ml bottle full-bodied beer (any type)
For the dipping sauce
- 6 tbsp good-quality mayonnaise
- juice 1 lime
- handful coriander leaves, chopped
Method
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First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
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Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.