Fish Yorkshires with chunky tartare sauce

Fish Yorkshires with chunky tartare sauce
  • Serves icon for 6 people
  • Time icon Ready in about 1¼ hours

Per serving: 508kcals, 33.1g fat (5g saturated), 24.4g protein, 28.2g carbs, 1.1g sugar, 0.7g salt

Ingredients

1 tsp dried fast-action yeast
150ml carbonated water, at room temperature
150g plain flour
50g cornflour
1/2 tsp baking powder
2 medium egg yolks
150ml beer or ale, at room temperature
Small handful of chopped fresh parsley
650g skinned fresh white fish fillets (like cod, haddock, whiting or coley)
Vegetable oil
1-2 tbsp capers, drained, rinsed and roughly chopped
Handful of baby gherkins, drained and cut into quarters lengthways
200g jar good-quality mayonnaise
Lemon wedges, to serve

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the yeast into a small bowl and dissolve in a little of the carbonated water; whisk and put aside in a warm part of the kitchen for 10 minutes.
2. Sift the flour, cornflour, baking powder and a good pinch of salt into a larger bowl. Make a well in the centre and add the egg yolks, yeast mixture, remaining water and beer or ale. Whisk to a smooth batter or blend in a food processor. Stir in the parsley, season and set aside. This can be done a few hours in advance, covered and kept in the fridge.
3. Cut the fish into big bite-size chunks and stir into the batter. Set aside. Pour enough vegetable oil into a six-cup very large metal muffin tin (about 200ml capacity) or 12-cup large muffin tin (about 100ml) to just cover the base of each cup. Heat in the oven for 5 minutes. Ladle the batter and fish into the muffin tin until each cup is full, then put back in the oven and cook for 35-40 minutes for the larger puddings, or 30 minutes for the smaller ones, or until cooked through and golden. Run a knife around each Yorkshire, then turn the tin upside down onto a baking tray to release them. If you need to, you can pop them back into the turned-off oven to keep warm.
4. Meanwhile, mix the capers and gherkins into the mayonnaise and season to taste. Set aside.
5. Serve 1 large or 2 smaller fish Yorkshires per person, with a good spoonful of the tartare sauce, lemon wedges to squeeze over, chips and pea purée.

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