Cod with tartare sauce and oyster fritters

SERVES 2 2 x 150g cod fillets 1tbsp vegetable oil 15g salted butter

For the sauce 1tsp vegetable oil

½ shallot, finely diced 100ml double cream

2tbsp fresh or good-quality mayonnaise

4 cornichons, diced

1tsp nonpareille capers few sprigs dill and parsley, chopped juice ½ lemon

For the oyster fritters 1 litre vegetable oil, for deep-frying

50g plain flour

50ml sparkling water 4 freshly shucked oysters

Preheat the oven to 200C/

180C F/Gas 6. Season the cod with salt and pepper. Heat a non-stick ovenproof frying pan over a medium heat until hot.

Add the oil and fry the cod for

2-3 minutes. Flip the cod over, add half the butter to the pan and transfer to the oven to cook for a further 2-3 minutes. Take the pan out of the oven, add the remaining butter and let it melt, then spoon it over the fish. Set aside while you make the sauce.

Heat the oil for the sauce in a small saucepan over a medium

heat, then add the shallot and cook for 2-3 minutes, until just softened. Add the cream and bring to the boil, then reduce to a simmer and stir in the mayonnaise, cornichons, capers, herbs and lemon juice. Season to taste.

Meanwhile, heat the oil for the fritters in a deep-fat fryer to 190C, or in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. Line a plate with kitchen paper.

To make a batter for the oysters, whisk together the flour, water and a pinch of salt in a small bowl. Dip each oyster in the mixture until coated, then carefully lower into the hot oil. Fry for 1 minute, until golden and crisp.

Lift out with a slotted spoon to drain on the kitchen paper and sprinkle with salt.

To serve, spoon the sauce between 2 serving plates, then top with the fish and the oyster fritters.