Smoked Haddock Beignets

Cooking time: 30 mins

Serves: 4

Ingredients

• 350g Smoked haddock

• 5g Fresh yeast (or 10g dried)

• 250ml Beer

• 175g Flour, sieved

• ¾ tsp Salt

• 2 x Egg whites (optional for extra lightness)

Method

-       Trim the smoked haddock to ensure that all bones and skin are removed

-       Cut into 25mm cubes and reserve

For the batter:

-       Crumble the yeast into the flour with the salt

-       If using fresh yeast, add the beer until you have a coating consistency (if you are using dried yeast, add warm water to double in size then add the beer)

-       Add salt, then fold in the flour

-       Leave the combined ingredients in a warm place to double in size

-       Whisk the egg whites (if using) to a soft peak and fold into the yeast base

To fry:

-       Flour the fish pieces then place in the batter and fry in the vegetable oil at 180c for 3-4 minutes until golden brown

-       Place on a paper towel to drain, season and serve

Chef’s note:

Adding egg white to the batter (optional) makes the beignets very light, but they won’t stay crispy as long, so be sure to serve straight away.