INGREDIENTS
150g self raising flour
150g corn flour
200ml sparkling water, cold
Haddock Fillet
1/3 aubergine, flesh cubed and skin cut into strips
Butter
½ tin of chickpeas
1 clove of garlic
½ chilli, chopped
½ tbsp coriander
1/8 lemon, juiced
Olive oil
50ml milk
200ml Vinegar
15ml fish sauce
100g Brown sugar
Recipe continues
METHOD
For the batter
Combine both flours, and then add the sparkling water until you get a thin batter. Coat the fish in a layer of flour, and then dip in the batter then deep fry at 180°C.
For the houmos
Pan roast the aubergines cubes in a little butter until browned. Combine the chickpeas, fried aubergine cubes, half the chopped chilli, coriander, crushed garlic, lemon juice and olive oil and blitz in a food processor.
For the aubergine chips
Cut the aubergine skin into this strips, soak in milk then coat in flour. Deep fry until crisp.
For the sweet chilli sauce
In a saucepan cook the vinegar, brown sugar, fish sauce and remaining chilli until dark and syrupy.