Deep Fried Plaice with Mustard and Red Tomato Chutney

Name: Deep Fried Plaice with Mustard and Red Tomato Chutney
Cuisine: British
Ingredients: 85 g/3 oz plain flour; 1 egg yolk; 100 ml/3½ fl oz beer; 15 g/½ oz chopped dill; 8 fillets of plaice each about 100 g/3½ oz in weight or 12 if they are smaller; salt and freshly ground white pepper; salt and freshly ground white pepper; 40 g/1½ oz grain mustard; oil for deep frying; a little flour for coating; 225-280 g/8-10 oz red tomato chutney

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is a slightly unusual way of serving a deep-fried fish, turning what is normally a fairly bland fish into something a little more special. The tomato chutney replaces the ubiquitous tomato ketchup so common with fried foods in Britain.

Ingredients

85 g/3 oz plain flour
pinch of salt
1

Europe
United Kingdom
Fish course
Pescatarian

Method

First make the batter: sift the flour and the pinch of salt into a bowl making a well in the centre. Put the egg yolk, oil and beer into the well and mix to a smooth batter. Add the chopped dill, cover and refrigerator for at least 30 minutes.

Trim the fillets of plaice and lightly season them then spread each fillet on one side with a thin coating of the grain mustard.

Heat the