Pollock in prosecco batter with avocado mayonnaise and salsa
8 x 90g or 4 x 160g pollock fillets, skin removed cold-pressed rapeseed or sunflower oil, for frying
For the prosecco batter
225g self-raising flour 1 egg, separated
1tbsp rapeseed oil
300ml extra-dry prosecco pinch cream of tartar
For the salsa
1 small red onion juice ½ lemon
2 tomatoes, halved, cored and finely cut into cubes
1tbsp lilliput capers
For the avocado mayonnaise
1 avocado juice 1 small lemon 8tbsp mayonnaise
1½ lemons, cut into wedges
food thermometer Season the fish with sea salt and black pepper then set aside.
To make the salsa, peel and dice the onion and place in a bowl with the lemon juice, tomato and capers. Peel and chop the avocado, fold into the onion and tomato and season with sea salt and black pepper. Set aside.
To make the avocado mayonnaise, peel and mash the avocado with the lemon juice until very smooth, mix in the mayonnaise and season with sea
salt. To get it super smooth, use a mini blender. If you bury the stone in the mixture once it’s made, it will retain its bright green colour for longer.
To make the batter, put the flour in a bowl, season with sea salt and black pepper and make a well in the middle. Place the egg yolk in the well, add the oil and start adding the prosecco, whisking with a fork so the flour falls in gradually but isn’t totally smooth. Don’t allow it to sit for any more than 10 minutes.
Heat the oil in a saucepan or deep fryer to 180C. Add a few tablespoons of water to the batter and stir gently to make a coating consistency. Place the egg white in a clean bowl with the cream of tartar, whisk to firm peaks then fold into the prosecco batter.
Test that the oil is hot enough by dropping some batter into it. It should drop halfway down and immediately rise to the top.
Dip two pieces of fish into the batter and cafefully add to the oil. Cook until golden and crisp, about 4-5 minutes for smaller fillets and 7-8 minutes for larger ones, turning halfway through cooking.
Drain on a plate lined with kitchen paper. Serve alongside the salsa and avocado mayonnaise.