Ingredients

455g (1lb) witch fillets, fresh or defrosted, skinned
seasoned flour, for dusting
1 egg yolk
225ml (8 fl oz) iced water
115g (4oz) self-raising flour
sunflower oil, for frying

selection of relishes or dips, to serve

Serves 18-24 fingers

Tip: Choose white fish fillets for this dish. Megrim, dab, whiting or plaice would all be suitable if witch is unavailable.

Method

Preheat oil to 180°C/350°F

Slice the fish into strips and dust in seasoned flour.

Place the egg yolk into a bowl and pour in the iced water, mix together.

Add all the flour and stir for about 10 seconds, the batter does not need to be smooth.

Dip the fish into the batter; shake off the excess and fry in the hot oil, one or two pieces at a time, until golden brown.

Drain on absorbent kitchen paper; serve immediately with a selection of relishes.

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