1 lb (500g) skinned fillets of dab, cut into pieces about 2 in (5 cm) square
for the batter
1 egg
1 cup (110 g) plain flour (All purpose), sifted
2 teaspoons baking powder
1/2 teaspoon ground Mixed Spice (All Spice / Pumpkin pie spice)
Pinch salt
5 fl oz (150ml) apple puree
4 tablespoons cider
2 tablespoons lemon juice
Sunflower oil or vegetable oil for frying
2 tbsp plain flour (All purpose)
Freshly ground black pepper
1 cup (110 g) plain flour (All purpose), sifted
2 teaspoons baking powder
1/2 teaspoon ground Mixed Spice (All Spice / Pumpkin pie spice)
Pinch salt
5 fl oz (150ml) apple puree
4 tablespoons cider
2 tablespoons lemon juice
Sunflower oil or vegetable oil for frying
2 tbsp plain flour (All purpose)
Freshly ground black pepper
method
1. First of all, make the batter. Sift the flour, baking powder, ground spices and seasoning into a bowl.
2. Add the apple puree, cider and egg and beat well together for 1-2 minutes, then set aside for 30 minutes.
3. Place the pieces of fish in a bowl with the lemon juice and set aside for 20 minutes.
4. When you are ready to cook, heat up the oil in a large deep pan.
5. Coat the pieces of fish in the flour seasoned with black pepper, then dip in the batter and drop 5 or 6 pieces at a time into the hot oil.
6. Cook for about 4 minutes until dark golden, then drain on kitchen paper and keep warm.
7. Repeat with the remaining fish and serve straight away.
2. Add the apple puree, cider and egg and beat well together for 1-2 minutes, then set aside for 30 minutes.
3. Place the pieces of fish in a bowl with the lemon juice and set aside for 20 minutes.
4. When you are ready to cook, heat up the oil in a large deep pan.
5. Coat the pieces of fish in the flour seasoned with black pepper, then dip in the batter and drop 5 or 6 pieces at a time into the hot oil.
6. Cook for about 4 minutes until dark golden, then drain on kitchen paper and keep warm.
7. Repeat with the remaining fish and serve straight away.
serving amount
serves 4
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