Beer-battered mackerel with beetroot salad
A colourful, fresh and simple twist on classic battered fish.
Toss the oil and vinegar with all the beetroot and season well.
Mix the dill with the crème fraîche and season.
Place the flour in a large bowl and whisk in the beer, a little at a time, until smooth.
Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended).
Dust the mackerel with flour, shaking off the excess, dip into the batter and fry for 3–5 minutes, or until golden-brown. Drain on kitchen paper and season well.
Divide the beetroots between two plates and top with the dill crème fraîche. Place the mackerel on top and garnish with rocket.