Portly Cooks | Beer Battered Lemon Sole with Asparagus Puree

Asparagus Puree

Who doesn’t love fish and chips on a Friday? It’s a tradition right? Well then, this one is sure to jazz up any run of the mill Friday evening.

  • 2 Fillets Lemon Sole (skinned)
  • 1 cup flour + some for dredging
  • 1 330ml can of beer
  • 200g Asparagus
  • Oil for frying

Put the flour into a bowl and add some of the beer, you want to make a light batter so add it gradually until you have a batter that resembles runny custard. If you have any beer left, drink it! Cut the tips off the asparagus and leave to one side.

If you don’t have a deep fryer heat about an inch of oil in a wok. While the oil heats up, in some boiling water (from the kettle) in a bowl, zap the asparagus in the microwave for about 3 minutes, checking after 2 minutes.

Leave the asparagus tips in the water but remvoe the stems. In a blender blitz them with a little water until they form a puree. Leave this to one side and now dip the lemon sole into the flour.  Once coated in the flour dunk it in the batter and fry until goldne and crispy.

Once done drain on some kitchen towel, spoon some of the puree onto a plate, lay the fish on top and add some of the asparagus tips.

PG

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