Alive and Cooking

Champagne Battered Fish

Send to a friend send to a friend! print print recipe


1/2 a bottle of Champagne
100g of corn flour
100g of plain flour
1 pinch of salt
1 tsp of grated lemon zest
1 bunch of dill
2 litres of canola oil
500g of fish fillets (Ling/Dory)
A small bowl of plain flour


Combine both flours, a pinch of salt, lemon zest and chopped dill.

Add in chilled Champagne and whisk continuously until you reach the required consistency.

Check fillets for bones, then dredge into plain flour, dip into Champagne batter, allow excess to drip away then deep fry at 180C until crispy (about 3-5 minutes.)

Serve with "The Best Wedges" and tartare sauce.

The Best Wedges

Take 6 medium sized washed potatoes and bake them in the oven for about 1 hour at 180C (until the skin is slightly crisped and the flesh is soft).

Allow the potatoes to cool to room temperature (refrigerated is better).
Once chilled, chop into sixths lengthwise and fry in hot oil until deliciously crispy.

Champagne Battered Fish