The gherkin didn't stick very well to the fish in the batter - BUT little blobs of it fried in the batter (like a bhaji) were DELICIOUS!
So, start with the potatoes, chop and par boil - heating the oil in a tray in the oven, so that it's hot to transfer the drained potatoes an hour before you want to serve. Then prep the veg and batter for the fish then need to be sorted 20 minutes before you want to serve. Start the veg, then when it's simmering start frying the fish .. then it'll all be done about the same time.
Boil, drain, roast in hot oil...
Fish in batter
Enough fish (I cut pollock fillets into 3-4 pieces, about 4 cm square)
cream of tartar
salt and pepper
1. Mix cornflour, polenta and cream of tartar with cold water to form a batter - the consistency of double cream.
2. Stir in finely chopped gherkins and seasoning.
3. When ready, coat fish in batter, and fry in batches, in hot olive oil. Fry for a minute or so on each side, and drain on kitchen roll. Keep warm.
4. Collect the remaining chopped gherkin and batter into spoonfuls, and fry as little fritters.
1 onion, chopped
frozen petit pois
squirt of lemon juice
1. Sautee onion in olive oil.
2. When soft add frozen veg and garlic, turn in oil - add in wine and simmer
3. Throw shredded chicory on the top and allow to wilt, add a little water if its looking dry.
4. After about 4-5 minutes it should be heated through - squirt with lemon juice and grind on black pepper.
Rally good. Chicory works really well with peas and sweetcorn instead of lettuce in the french version. The gherkin fritters were spectacular.