Deep-Fried Fish Bites with Homemade Ketchup and Fennel Salad

Deep-fried fish and prawns served with flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.

Dinner Fish Seafood Salad Prawns Deep-Fried

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

80.2g

per serving

320.8 g total

Fat

27.2g

per serving

108.6 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

Light soft

tbsp

Cornflour

1-2 tbsp

Yeast

Fresh

pinch

Sugar

CondimentsSauces

250

splash

tbsp

tsp

Fruits

piece

Lemon

Juice only

GrainsCereals

200

Plain Flour

Liquids

300

Beer

NutsSeeds

piece

Bay Leaf

0.5

tsp

Coriander

Ground

0.5

tsp

Cinnamon

Ground

tsp

Sea Salt

Flaked

tbsp

English Mustard Powder

clove

Garlic

Crushed

pinch

Salt

OilsFats

piece

Vegetable Oil

For deep frying

2.5

tbsp

Extra Virgin Olive Oil

2-3 tbsp

Seafood

200

Cod Fillet

Skinned, cut into pieces

200

Smoked Haddock

Skinned, cut into pieces

200

Tiger Prawn

Tails on and shelled

Vegetables

1600

Tomato

Tinned, chopped

piece

Butterhead Lettuce

Leaves removed

head

Fennel

Thinly sliced lengthways

piece

Radish

Sliced

Method

Serve fish bites with ketchup and fennel salad.

Add remaining ketchup ingredients and bring to a boil while stirring.

Simmer for 30 minutes, stirring occasionally.

Blend until smooth and push through a sieve.

Simmer vinegar, bay leaf, spices, and sugar in a heavy pan.

Heat vegetable oil to 180°C in a deep-fat fryer or deep pan.

Whisk yeast, sugar, beer, vinegar, flour, and salt together until bubbling.

Dip fish in batter and deep-fry for 4 minutes until golden-brown.

Mix lettuce, fennel, radishes, olive oil, and lemon juice for the salad.