Salmon strips in beer batter

Serves 4-6

500g **celeriac, scrubbed and peeled, in thick wedges
Virgin olive oil
600g skinless salmon fillet
Flour, for dusting
2 tsp mild paprika
125g plain white flour, sifted
1 tsp salt
150ml beer, ale or lager
Lemon or lime (optional)

To make the chips, shred the celeriac using a mandoline. Pre-heat the oven to 180°C, Gas Mark 4. Heat 5cm oil in a heavy-based pan to 190°C (hot enough to brown a cube of stale bread in 20 seconds). If you have a frying basket, set it in place. Cook the shreds in batches for several minutes until golden and crisp. Remove with a draining spoon and keep hot in the oven until all are made. For the salmon, cut into 0.5cm crosswise strips. Dust in a little plain flour. Put the paprika, flour, salt and beer into a medium bowl and whisk hard for about 35 seconds. Using tongs, dip 1 piece of fish at a time into the batter. Lift and let the excess drain off. Lower each strip into the hot oil, cooking 3 at a time for 1 1/2 to 2 minutes or until golden and crisp. Remove with a draining spoon and keep the cooked fish hot on a wire rack on a roasting tin in the oven until all the goujons are cooked. Serve with celeriac chips and a wedge of lemon or lime.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS EMMA LEE
FEBRUARY 2009


** celeriac - is also known as celery root, turnip-rooted celery or knob celery.