Serve with tartar sauce for dipping.


  • selection of non-oily fish (squid, monkfish, scallops, plaice)
  • flour seasoned with salt and pepper
  • 1 sweet potato
  • 2 carrots
  • 1 courgette
  • 1 red pepper
  • handful baby corn
  • for the tartar sauce:
  • 2 tblsp capers
  • 200 ml mayonnaise
  • juice of a lemon
  • 4 gherkins
  • handful of chives
  • handful of parsley


  • For the Tartar Sauce:
  • Chop the capers, gherkins, herbs and add the lemon juice.
  • Add this mixture to the 200ml of mayonnaise.
  • Mix well.
  • For the Vegetables:
  • Chop carrots, courgette and red pepper into batons.
  • Coat in seasoned flour.
  • Place on serving plate until ready to cook.
  • Fish Preparation:
  • Chop the squid, monkfish, scallops and plaice into chunks.
  • Open the oysters.
  • Coat fish in seasoned flour.
  • To Cook:
  • Deep fry the coated fish and vegetables at 170° for a couple of minutes until cooked through.
  • Serve with tartar sauce for dipping.


Martin's tip: Remove excess flour by placing coated fish and vegetables in a sieve and shake.

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