Ingredients

• 250ml/9fl oz red wine vinegar
• 1 bay leaf
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 75g/3oz light soft brown sugar
• 1.6kg/3lbs 8oz tinned chopped tomatoes
• 1 tsp flaked sea salt
• 1 tbsp English mustard powder
• 1 garlic clove
• crushed
• splash Tabasco sauce
• 2 tbsp tomato purée
• 1-2 tbsp cornflour
• vegetable oil
• for deep frying
• 15g/½oz fresh yeast
• pinch sugar
• 300ml/10fl oz beer
• 1 tsp cider vinegar
• 200g/7oz plain flour
• pinch salt
• 200g/7oz cod fillet
• skinned
• cut into pieces
• 200g/7oz smoked haddock
• skinned
• cut into pieces
• 200g/7oz tiger prawns
• tails on and shelled
• 1 butterhead lettuce
• leaves removed
• 1 head fennel
• thinly sliced lengthways on a mandoline
• 5 radishes
• sliced
• 2-3 tbsp extra virgin olive oil
• 1 lemon
• juice only

Directions

• For the tomato ketchup
• heat the vinegar
• bay
• spices and sugar in a heavy-based pan until simmering.
• Add the remaining ingredients
• bring to the boil and stir to prevent the mixture from sticking to the side of the pan.
• Reduce the temperature to a simmer and cook for a further 30 minutes
• stirring occasionally.
• Blend the mixture in a blender until smooth
• then push the ketchup through a sieve.
• For the fish bites
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Meanwhile
• mix the yeast and sugar in a bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
• Dip the fish into the batter and deep fry until golden-brown and cooked through (3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
• For the salad
• mix together all the ingredients.
• Put the fish bites in a basket lined with greaseproof paper and serve with the ketchup and salad.