Serves: 6 as part of a banquet
Prep: 20 min
Cook: 5 min
6 snapper fillets, each 100g
35g plain flour
500ml vegetable oil, for deep-frying
For the beer batter:
70g plain flour
120g ice cubes
For the tomato salad:
2 tsp sea salt
1 tsp White peppercorns
1 small vine-ripened tomato, roughly chopped
1 small beef tomato, oughly chopped
40ml extra virgin olive oil
40ml lemon juice
2 tsp fresh lime juice
10 yellow tomatoes, halved
1 small green tomato, roughly sliced
1. First make the beer batter. Combine the beer, flour and ice in a bowl with a slotted spoon, (using a spoon rather than a whisk keeps the batter thick and lumpy, and the lumps become crunchy when deep-fried).
2. Leave the batter at room temperature until the ice has melted, then use immediately.
3. Meanwhile, make the tomato salad. Pound the sea salt and white peppercorns with a pestle and mortar until roughly ground.
4. Add vine-ripened and ox-heart tomatoes and lightly crush.
5. Pour in olive oil, lemon and lime juices and mix well.
6. Stir in the yellow tomatoes and green tomato and transfer the salad to a bowl. Cover and refrigerate until ready to use.
7. Lightly toss the red snapper fillets in flour, then dip in batter to coat completely, letting any excess drain off.
8. Heat the vegetable oil in a large frying pan until the surface seems to shimmer slightly, then add fish in batches and fry for about 3 minutes, or until lightly browned. Remove fish from oil and drain on kitchen paper.
9. Arrange the fried fish on a large platter and serve with tomato salad on the side.
“This is my take on traditional beer-battered fish,” , “given extra zest by a citrussy tomato salad. The success of this recipe depends entirely on obtaining the freshest fish. Other suitable fish include gurnard and garfish.”