- vegetable oil, for deep-frying
- 1 lemon sole fillet, cut into strips
- 110g/4oz plain flour
- 1 free-range egg
- salt and freshly ground black pepper
- splash of carbonated water
- 110g/4oz Greek yoghurt
- 2 tbsp fresh chives, chopped
- squeeze of lime juice
- ½ lime, cut into wedges
- Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- Place the flour in a large bowl and beat in the egg and salt and freshly ground black pepper, to taste.
- Add the carbonated water and whisk to create a batter the consistency of double cream.
- Dredge the sole pieces in flour then dip pieces into the batter to coat.
- Place in the hot oil and deep-fry for 2-3 minutes, until crisp and golden. Carefully remove using a slotted spoon and drain on kitchen towels.
- To make the dip, mix the yoghurt with the chives and lime juice. Transfer to a serving bowl.
- Serve the fish fingers on a plate with the dip and lime wedges alongside.