Swordfish Goujons Flavoured wi

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Swordfish		1 slice (200g)
Vegetable oil for frying		as required
Somac		as required
[Batter]
Plain flour		2.5 tbsp
Potato starch or cornflour		0.5 tbsp
Baking powder		0.3 tsp
Mayonnaise		1.5 tbsp
Water		2-3 tbsp
Sea salt		2 pinches
Basil		2-3 leaves

Method

Prep

15min

Cook

15min

Mix all the batter ingredients together and keep in the fridge for 5-10 minutes.

Slice the swordfish into 1cm goujons and drizzle over some white wine.

Pat dry then sprinkle over some potato starch using a strainer.

Remove the batter from the fridge and add the chopped basil. Mix then drop in the swordfish pieces to coat. Deep fry at 170C.

Sprinkle over with somac and sea salt as soon as it's removed, and serve immediately.

Somac is a middle eastern powder made from somac berries.

You can buy somac at middle eastern foodshops like in Edgware Road, London.

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