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Trio of Beer-Battered Fish Fingers with Pea Purée and Parsley Oil

Deep-fried monkfish, cod, and halibut strips served with a creamy mint and pea purée and vibrant parsley oil.

DinnerFishSeafoodMain CourseCrispy
Estimated Nutrition
Calories
789.1
kcal / serving
3156.4 kcal total
Carbs
41.2g
per serving
164.8 g total
Fat
45.6g
per serving
182.2 g total
Protein
48.1g
per serving
192.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
free-range, separated into yolks and whites
25
g
Butter
125
ml
Double Cream
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
150
g
Plain Flour
Liquids
250
ml
Beer
British beer
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
4
tbsp
Mint Leaves
chopped fresh
10
g
Flat leaf Parsley
fresh
OilsFats
500
ml
Vegetable Oil
for deep frying
75
ml
Extra Virgin Olive Oil
Seafood
200
g
Monkfish Fillet
membrane removed, cut into four strips
250
g
Cod Fillet
skin removed, cut into four strips
250
g
Halibut Fillet
skin removed, cut into four strips
Vegetables
2
piece
Shallot
finely chopped
450
g
Peas
frozen, defrosted
1
handful
Pea Shoots
to serve

Method

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