The chips in this recipe are deep fried pieces of batter, strewn from a fork, seasoned and scattered over this very simple salad.


Serves 4

  • 1 butterleaf lettuce, washed
  • Half red onion finely sliced
  • Half tablespoon Crème Fraiche
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 8 oz poached cod or salmon, flaked


For the batter

  1. Whisk 4 tablespoons of self-raising flour with some beer until it coats the back of a spoon.
  2. Add a pinch of salt then deep fry carefully in hot oil when needed

For the salad:

  1. Mix the red wine vinegar, Crème Fraiche and olive oil together.
  2. Turn gently with the lettuce and red onion.
  3. Season and arrange on plates.
  4. Scatter the cod and batter bits on top and, if you like, some chopped boiled egg and capers.