• 125-175 g/4-6 oz prepared squid, sliced

• 125-175 g/4-6 oz whitebait

• 125-175 g/4-6 oz large prawns

• 125-175 g/4-6 oz plaice fillets, skinned and cut into 1 cm/1/2 inch strips

• 125 g/4 oz plain flour

• salt and pepper

• oil, for deep-frying

• 1-2 lemons, sliced or quartered

• flat leaf parsley springs

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Method:

1. Wash all the fish and dry well with absorbent kitchen paper. Season the flour with salt and pepper.

2. Heat the oil in a deep pan to 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds.

3. Toss the fish, a batch at a time, into the seasoned flour and deep-fry until golden brown.

4. Drain well on absorbent kitchen paper, place on a warmed serving dish and keep hot.

5. Sprinkle the fish lightly with salt and garnish the dish with lemon slices and parsley just before serving.