Instructions: Pour the oil into a very large deep pan (a dutch ovenis ideal) and heat it for 20 minutes uncovered on the floor of the roasting oven.

This gets the oil almost up to temperature for deep frying without wasting stored heat.

Fillet and skin the fish then cut it into 25mm pieces.

Mix together all the ingredients for the spiced flour and in a separate bowl mix the lightly whisked egg white and cream.

Shred the carrots and turnips or mooli using the finest shredding plate on a food processor.

If you are doing this in advance plunge the shreds and the sliced cucumber and celery into a bowl of iced water to keep them crisp.

Drain the vegetables just before frying the fish.

Whisk together all the ingredients for the vinaigrette and season to taste. Cover a plate with lots of crumpled kitchen paper ready for draining the fried fish.

Move the pan of hot oil up on to the boiling plateand continue heating until the oil has reached 180C the oil will quickly come up to temperature.

Rub the egg white and cream mixture well into the fish then toss the fish in the spiced flour until evenly coated. Carefully drop pieces of the brill into the hot oil and fry for 2 to 3 minutes until golden brown.

Drain the fish on the kitchen paper.

Pile up the shredded vegetables in the centre of the warmed serving plates then arrange the pieces of fried fish around teasing the shredded vegetables up in the centre of the plate. Spoon the vinaigrette over and then serve immediately.

I love brill but it is not always easy to find on the slab so you might like to try this oriental style recipe with skate plaice or lemon sole.

Serves 2

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