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1. Sift the fl our, salt and spices into a bowl. Season. Make a well in the centre and add the beer until you have a smooth batter. Add the egg white.
2. Place some oil in a frying pan, enough to fi ll about an inch up the pan. Heat gently.
3. Dust the fi llets in some fl our and then coat in the batter allowing the excess to drip off .
4. Carefully lower into the oil and
fry until golden brown on both sides. Drain on absorbent paper.
Sprinkle on some
Cayenne to serve
300
Tomato and Cayenne Salad ½ punnet Cherry Tomatoes 1 tbsp Balsamic Vinegar ½ bunch Spring Onions
METHOD
1. Cut the cherry tomatoes in half, heat a little oil in a pan and place them in cut side down.
2. After 2 mins, once they start to become golden, pour in the balsamic vinegar and toss for a minute. Remove from the pan and leave to cool. 3. Meanwhile pick the mint leaves and fi nely slice the spring onions.
4. Once the tomatoes are cool place in a bowl with the other ingredients and toss to combine.