Ingredients

• 300ml/½ pint vegetable oil
• for deep-frying
• 3 tbsp self-raising flour
• 1 tsp baking powder
• 50ml/2fl oz cold sparkling water
• 3 ice cubes
• 1 sea bass fillet
• 150g/5½oz new potatoes
• halved
• 4 garlic cloves
• unpeeled
• 1 lemon
• juice only
• 2 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• lemon wedges
• to serve

Directions

• For the bass
• heat the oil in a large saucepan until a small cube of bread turns golden in 30 seconds. (CAUTION: hot oil is dangerous. Do not leave unattended.)
• Combine the flour and baking powder in a bowl and mix in enough water to create a batter the thickness of double cream. Add the ice cubes and stir. Dip the sea bass fillet in the batter and
• when the oil is hot enough
• carefully lower the fish into the oil and fry for about 3-4 minutes or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• For the new potatoes
• bring the potatoes and garlic cloves to the boil in a large saucepan of salted water. Cook for about 10-12 minutes
• or until the potatoes are tender. Drain
• remove the garlic
• peel and chop the cloves roughly.
• In the pan
• gently crush the potatoes using a fork and return the chopped garlic to the pan along with the lemon juice
• chopped parsley
• salt and freshly ground black pepper. Stir to combine.
• To serve
• place a spoonful of the potatoes on a serving plate and arrange the fish on top. Garnish with lemon wedges.