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:

  1. Chop the capers, gherkins, herbs and add the lemon juice.
  2. Add this mixture to the 200ml of mayonnaise.
  3. Mix well.

For the Vegetables:

  1. Chop carrots, courgette and red pepper into batons.
  2. Coat in seasoned flour.
  3. Place on serving plate until ready to cook.

Fish Preparation:

  1. Chop the squid, monkfish, scallops and plaice into chunks.
  2. Open the oysters.
  3. Coat fish in seasoned flour.

To Cook:

  1. Deep fry the coated fish and vegetables at 170° for a couple of minutes until cooked through.
  2. Serve with tartar sauce for dipping.

Martin's Tip:

Remove excess flour by placing coated fish and vegetables in a sieve and shake.