Cardinal fish battered pearl fillets with pea & mint salsa

Serves two


  • 4 x 75gm Cardinal fillets For ┬áthe ┬ásalsa: 200gms frozen peas
  • 1 tablespoon finely chopped red onion 1 bunch of fresh mint
  • Juice of 1/2 a lemon Pinch of hot chilli powder
  • 1 roasted red pepper skinned seeded and diced
  • 75gms Feta cheese Sea salt
  • Pinch of sugar

For the beer batter:

  • 250mls warm milk
  • 2 tsps dried yeast
  • 4 tablespoons beer
  • 150gms plain flour

Chefs Tip:

To roast the red pepper firstly quarter, deseed and brush with olive oil. Place the pepper pieces on a tray skin side up, under a hot grill until the skin is nearly black. Remove and allow to cool very slightly before putting in a tightly sealed plastic bag. Once completely cool the charcoaled skin will simply flake off.


To make the batter whisk all the ingredients together in a large bowl and leave in a warm place for half an hour or until the mixture starts to bubble.

Meanwhile prepare the salsa. Cook the peas for 2 minutes in boiling water and drain. Whilst still warm place the peas in a food processor along with the remaining salsa ingredients, pulse for 10 to 15 seconds to achieve a rough texture.

Heat the oil in a deep fryer to 175/180C. Pass the fillets through seasoned flour, coat evenly in the beer batter and place immediately in the deep fryer, cook fillets until golden (about 2 to 3 minutes). Drain the battered fillets on kitchen paper and season with sea salt.

To serve place a large spoonful of the salsa in the middle of a plate and stack the fillets on top, garnish with lemon wedges. Great enjoyed with a glass of your favourite beer!