Beer-Battered Fish Fingers

Ingredients

• 2 Slices X White Bloomer Bread
• ½ X Pollock Fillet
• 50ml X Beer Batter
• 10g X Plain Flour
• 15g X Butter
• 1 X Baby Gem Leaf
• 35g X Tartare Sauce
• 5g X Capers
• 200g X Chips
• 1g X Sea Salt

Pre-Stage

1. 1 1. Defrost the bread and fish
2. 2 2. Make the beer batter as per sub recipe
3. 3 3. Add the capers to the tartare sauce
4. 4 4. Core, then wash the baby gem

Method

1. 1 1. Cut the ½ fish into 3 goujons
2. 2 2. Coat in flour and then batter mix
3. 3 3. Deep fry the fish goujons and the chips, allow excess oil to drain off
4. 4 4. Toast, on both sides, and butter the bread
5. 5 5. Place the fish goujons into the bread using the baby gem as a base
6. 6 6. Decant the tartare sauce into a ramekin
7. 7 7. Serve as shown