About this recipe
The problem with most gluten-free batters is that they go leathery within a minute of leaving the fryer. This one leans on cornflour for shatter and a gluten-free self-raising blend for structure, with ice-cold sparkling water and a pinch of bicarbonate to force it to puff. Fry the fish last, straight into the hot oil, and eat it standing up in the kitchen.
Ingredients
- 200 g dried marrowfat peassoaked overnight in cold water
- 6 leaves fresh mintfor the peas
- 1 lemon lemoncut into wedges
- 0.5 tsp freshly ground black pepper
- 2 tsp sea salt flakes