Sat, 3 August 2024
INGREDIENTS:
Capers 100g
Gherkins 100g
Mayo 3ooml
Lemon juice 50ml
Cornflour 10g
Flour 100g
Beer (cold) 200ml
Flat parsley 3 tbsp chopped
Mini brioche sliders 8-12
Salt & cracked black pepper
Coriander bunch- root & leaf separated
2 Limes zested & juiced
Slaw 100g
Cos lettuce 1 head
METHOD:
For The Beer Batter:
1. Mix the flour cornflour and some salt in a bowl
2. Add the ice-cold beer and whisk to a batter
3. Allow to rest in the fridge for a half hour
For The Sliders:
1. Preheat some oil in a fryer or small pan to a medium heat
2. Coat the fish in flour and place in the beer batter
3. Fry until golden brown
4. Remove and allow to drain
To Dress:
1. Toast he sliders and add some slaw
2. Add some gherkins, shredded lettuce and tartar sauce on top
3. Place the goujon in the middle and place the lid on top
Wed, 4 March 2026
Chef: Simon O’Connell
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