Ingredients

• 150ml/5fl oz olive oil
• 50ml/1¾fl oz balsamic vinegar
• 1 large cooked red beetroot
• cut into cubes
• 1 medium yellow beetroot
• thinly sliced
• 1 medium candied beetroot
• thinly sliced
• ½ bunch fresh dill
• roughly chopped
• 250g/9oz crème fraîche
• 405g/15oz plain flour
• plus extra for dusting
• 300ml/10fl oz beer
• oil
• for deep frying
• 2 mackerel fillets
• bones removed
• halved lengthways
• salt and freshly ground black pepper
• 150g/5½ozrocket
• to garnish

Directions

• Toss the oil and vinegar with all the beetroot and season well.
• Mix the dill with the crème fraîche and season.
• Place the flour in a large bowl and whisk in the beer
• a little at a time
• until smooth.
• Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended).
• Dust the mackerel with flour
• shaking off the excess
• dip into the batter and fry for 3–5 minutes
• or until golden-brown. Drain on kitchen paper and season well.
• Divide the beetroots between two plates and top with the dill crème fraîche. Place the mackerel on top and garnish with rocket.