500g skinned megrim sole or other sustainable white fish fillets
sunflower oil, for deep frying
140g plain flour, plus extra seasoned flour to dust the fish
1½ tsp fast-action dried yeast
150ml sparkling water
50g green beans, trimmed
8 tbsp Thai fish sauce
3-4 tbsp soft brown sugar or palm sugar
2 garlic cloves, finely grated
3 bird's-eye chillies or 3 red chillies, finely chopped
1 ball of stem ginger in syrup, finely diced
juice 2 limes
lime wedges, to serve
First make the batter by mixing the
flour with the yeast and some seasoning.
Add the lager and enough sparkling
water to make a mixture a little thicker
than double cream. Cover with cling film
and allow to bubble somewhere warm
for at least 30 mins.
To make the Thai sauce, blanch the
beans in boiling water for 2 mins, then
drain and refresh under cold water. Slice
the beans as finely as possible and set
aside. Warm the fish sauce with the
sugar until dissolved. Remove from the
heat and add the garlic, chillies and
ginger while still warm. Allow to infuse
for a few mins. Add the green beans and
lime juice. Add some water if it tastes
a little strong.
Cut the fish fillets into finger-width
strips and sprinkle very lightly with salt.
Fill a deep saucepan, wok or deep-fat
fryer one-third full with oil and heat to
about 180C or until a cube of bread
browns in 20 secs. Roll the fish in the
seasoned flour and shake off the excess.
Dip into the foaming batter and carefully
place into the hot oil. Fry in batches for
about 3 mins until crisp, golden and the
fish is cooked through. Remove and drain
on kitchen paper. Serve with the Thai
dipping sauce add some lime wedges.