Salmon Strips in Beer Batter

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  • Batter-coated and fried, these salmon goujons with celeriac chips from Homes & Gardens are the new fish and chips

    Serves 4-6
    500g celeriac, scrubbed and peeled, in thick wedges Virgin olive oil
    600g skinless salmon fillet Flour, for dusting 2 tsp mild paprika 125g plain white flour, sifted 1 tsp salt 150ml beer, ale or lager Lemon or lime (optional)

    Step 1) To make the chips, shred the celeriac using a mandoline. Pre-heat the oven to 180°C, Gas Mark 4. Heat 5cm oil in a heavy-based pan to 190°C (hot enough to brown a cube of stale bread in 20 seconds). If you have a frying basket, set it in place. Cook the shreds in batches for several minutes until golden and crisp. Remove with a draining spoon and keep hot in the oven until all are made.

    Step 2) For the salmon, cut into 0.5cm crosswise strips. Dust in a little plain flour. Put the paprika, flour, salt and beer into a medium bowl and whisk hard for about 35 seconds. Using tongs, dip 1 piece of fish at a time into the batter. Lift and let the excess drain off. Lower each strip into the hot oil, cooking 3 at a time for 1 1⁄2 to 2 minutes or until golden and crisp. Remove with a draining spoon and keep the cooked fish hot on a wire rack on a roasting tin in the oven until all the goujons are cooked. Serve with celeriac chips and a wedge of lemon or lime.

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