For the tartare sauce
4 tbsp mayonnaise
2 tbsp capers, chopped
1/2 lemon, juice only
Salt and freshly ground black pepper
For the fish
1 litre vegetable oil
700g squid, cut into rings
12 large raw prawns, peeled and deveined
250g whitebait, whole
3 egg whites
250ml sparkling water
Flour, enough to lightly coat the fish
Lemon wedges and sea salt to serve
1 To make the tartare sauce, place all the ingredients together in a bowl and mix thoroughly. Set aside until the fish is cooked.
2 Place the vegetable oil into the Miele deep fat fryer at 200°C (or into a saucepan). Put onto a high heat until ready to use.
3 Place all the seafood in a large bowl and set aside.
4 Lightly whisk the egg whites and sparkling water together until it forms a light foam on the top.
5 Then dip the seafood, a little at a time, into the egg white and sparkling water mix. Roll in the flour, then carefully place the fish into the hot oil. When the batter looks a light golden brown colour (after 30 seconds – 1 minute) remove from the oil and place onto a plate covered in kitchen roll. Continue until all the fish has been cooked.
6 Place on a serving platter with the bowl of tartare sauce, sprinkle with Maldon sea salt and serve with lemon wedges.
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