Ingredients

• 250g/9oz plain flour
• 60g/2¾oz cornflour
• 300ml/10½fl oz sparkling ale
• 300ml/10½fl oz soda water
• 100g/3½oz ready-made mayonnaise
• 2 tbsp drained capers
• chopped
• 4 gherkins
• drained
• chopped
• 1 tbsp chopped flatleaf parsley
• salt and freshly ground black pepper
• to taste
• vegetable oil
• for deep-fat frying
• 6 medium fillets of lemon sole
• cut into strips
• plain flour
• for dusting fish
• large bunch fresh watercress

Directions

• For the batter
• sift the plain flour and cornflour together into a bowl.
• Whisk in the ale and the soda water until the mixture is smooth and well combined. Set aside to rest for 10 minutes
• then whisk again for 30 seconds.
• Meanwhile
• for the tartare sauce
• mix together all of the tartare sauce ingredients until well combined. Chill in the fridge until needed.
• To cook the fish
• pour enough vegetable oil into a deep-sided
• heavy-based pan to fill it by about two-thirds. Heat the oil until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Sprinkle a little flour onto a plate and press both sides of each of the lemon sole strips into the flour until completely covered.
• Dip the floured lemon sole strips into the batter
• then gently lower them into the hot oil and fry until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• To serve
• place a few lemon sole goujons onto each of four serving plates. Spoon a dollop of tartare sauce alongside each portion. Garnish with a handful of watercress leaves.