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Ingredients

• 2 brill fillet, each 250-300g
• 2 tbsp fine cornmeal, (polenta)
• 2 tbsp plain flour
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp smoked paprika, Spanish smoked pimenton
• 30 g butter
• 2 tbsp olive oil
• 1 pinches black pepper
• 1 lemons, cut into wedges to serve

• 200 g stick celery
• 300 ml milk, for soaking
• 45 g plain flour
• 1 pinches black pepper
• 300 ml vegetable oil, for deep frying

• 200 ml mayonnaise
• 20 g shallots, very finely chopped
• 0.5 tbsp chopped chives
• 1 tbsp chopped parsley
• 0.5 tbsp chopped chervil, optional
• 1 tsp tarragon
• 1.5 tbsp capers, rinsed and roughly chopped
• 1 tbsp cornichons, or pickled gherkins chopped
• 1 pinches black pepper

Description

For A Stylish Take On Fish And Chips, Try Sophie Grigson's Pan-fried Brill With Celery Chips And Tangy Home-made Tartare Sauce

UK TV