Instructions: Mix the beer, flour, baking powder, seasoning and coriander together to a thin batter.

Slice the vegetables and fish into battern sized pieces and dip into the batter and then in to the hot oil to cook. This should take 2-3 minutes to cook. Remove from the oil and drain on some kitchen paper.

To make the aioli blend the egg yolks, saffron and garlic together, with some olive oil and season - once thickened. Serve in a dish with the vegetables around the edge.

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