Galton Blackiston's sea bass recipe shows how deep frying the firm fleshed fish in protective casing of batter makes for deliciously moist flesh - the sea bass fillet steams as the batter cooks. Using finely textured cornflour and the carbonated beer and water in the recipe makes for a particularly crisp, light finish. This is a wonderful seafood starter that's quick to make for any meal

Combine the cornflour and plain flour in a bowl and whisk in the lager. Add just enough sparkling water to make a batter with a smooth consistency
Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped in it
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
Dip each individual piece of sea bass into the batter, and place directly into the hot oil (you may need to do this in batches. Hot oil can be dangerous so do not leave the pan unattended). Cook for six minutes, remove with a slotted spoon and place onto kitchen roll to drain
Preparing sea bass fillets
To remove the pin bones from the fish fillets, place the fillet skin side down and feel along its length with your finger until you feel the tip of a bone. Remove it using fish tweezers, available from any good cook shop or online kitchen equipment retailer
Serve with sweet chilli sauce and soy sauce
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Sea Bass


  1. Deep fat fryer

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This fried sea bass recipe from Galton Blackiston of Morston Hall fame, uses a Chinese-style light batter and is served with a sweet chilli sauce