This is a lighter alternative to the classic fish and chips. The beer batter is light and crunchy, and even if the creamed courgettes don’t have the starchiness of the potatoes, they make for a satisfying side dish. The sprinkle of lemon zest lifts and brings the flavours together, which doesn’t mean that you can’t add a little splash of vinegar on the fish.

Ingredients:

For the courgettes:

2 medium size onions – sliced

2 zucchini/courgettes – washed and grated

3 garlic cloves – finely diced

150ml vegetarian stock

100ml white wine (optional)

1 tsp salt

50ml single cream

 

For the batter:

175g self raising flour

250ml cold larger beer

3 tsp baking soda

1 tsp cooking salt

1 pinch of ground black pepper

 

For fish:

4 small haddock fillets

200ml cooking oil

1 lemon zest

 

Method:

Cover the bottom of a large frying pan with a thin layer of cooking oil and heat well. Add the onions and a pinch of salt, turn the heat to medium and cook until caramelised. Stir in the grated courgettes, garlic and salt, and fry together for another 5 minutes. Add the stock and the wine if using, and cook on a gentle heat while you are preparing the fish.

Heat the oil in a small deep pan until almost smokey, then turn it down to medium Make the batter by combining all the ingredients together. Pat dry the fish and working in batches, dip the fish in batter, then quickly put it in the pan. Fry for 3-4 minutes, turning a few times. Set aside on a paper towel to remove any excess oil. Keep an eye on the courgettes too, and stir them from time to time.

While the last piece of fish is cooking, take the courgettes off the heat and allow to cool a little. Add the cream and stir well, then divide between 4 plates. Place the fish on top and sprinkle with the lemon zest and perhaps a bit of salt.