Ingredients
19 total- 150 g of plain flour
- 75 large handful of cornflour
- 200 ml of cold lager or fizzy water
- 2 tbsp of olive oil
- 1 red onion, thinly sliced
- 1 tsp of ground cumin
- 1 tsp of smoked paprika
- 500 g of microwaveable pouches wholegrain rice, cooked according to packet instructions
- 1 tin of black beans, rinsed
- 750 ml of vegetable oil, for deep frying
- 4 hake fillets, cut into chunky pieces
- 0.5 red cabbage, shredded
- 3 tomatoes, chopped
- 4 tbsp of chimichurri
- 600 g of fresh broad beans, odded, or 200g frozen broad beans
- 2 heaped tbsp of greek yoghurt
- 2 limes, juiced, plus wedges to serve
- 35 g of coriander
- 1 pinch of chilli flakes
Method
5 stepsStep 1
For the guacamole, blanch the broad beans for 3 mins. Refresh in cold water; drain, then pinch off and discard the grey skins. Blitz in a food processor with the yoghurt, lime juice, 2 tbsp olive oil, coriander, chilli flakes and season with salt; chill.
Step 2
Combine the flours in a bowl; season. Make a well in the middle; whisk in 170ml lager or fizzy water to form a batter. Chill for 30 mins.
Step 3
Heat the 2 tbsp olive oil in a pan. Add the onion and a pinch of salt; fry for 10 mins. Add the spices; cook for 1 min. Add the rice and beans; set aside.
Step 4
Fill a deep pan two-thirds full with vegetable oil; heat to 190°C, or until a piece of bread sizzles when dropped in. Coat the fish in batter; fry in batches for 4 mins, until golden. Remove with a slotted spoon; drain on kitchen towel.
Step 5
Divide the rice and bean mix between the bowls. Top with the fish, guacamole, cabbage, tomatoes and chimichurri. Serve with lime wedges.