Sole goujons with Thai sauce

• skinned megrim500g g

  sole or other sustainable white fish fillets

• sunflower oil↗

  for deep frying

• plain flour↗140g g

  plus extra seasoned flour to dust the fish

• 1½ tsp fast-action dried yeast
• lager↗150ml ml
• sparkling water↗150ml ml
• green beans↗50g g

  trimmed

• Thai fish sauce↗8 tbsp tbsp
• 3-4 tbsp soft brown sugar or palm sugar
• garlic cloves↗2

  finely grated

• 3 bird's-eye chillies or 3 red chillies↗

  finely chopped

• ball of stem ginger in syrup↗1

  finely diced

• juice 2 limes
• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   First make the batter by mixing the flour with the yeast and some seasoning. Add the lager and enough sparkling water to make a mixture a little thicker than double cream. Cover with cling film and allow to bubble somewhere warm for at least 30 mins.

2. 2

   To make the Thai sauce, blanch the beans in boiling water for 2 mins, then drain and refresh under cold water. Slice the beans as finely as possible and set aside. Warm the fish sauce with the sugar until dissolved. Remove from the heat and add the garlic, chillies and ginger while still warm. Allow to infuse for a few mins. Add the green beans and lime juice. Add some water if it tastes a little strong.

3. 3

   Cut the fish fillets into finger-width strips and sprinkle very lightly with salt. Fill a deep saucepan, wok or deep-fat fryer one-third full with oil and heat to about 180C or until a cube of bread browns in 20 secs. Roll the fish in the seasoned flour and shake off the excess. Dip into the foaming batter and carefully place into the hot oil. Fry in batches for about 3 mins until crisp, golden and the fish is cooked through. Remove and drain on kitchen paper. Serve with the Thai dipping sauce add some lime wedges.