Seafood Bhaji

Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4-6

INGREDIENTS

300g/10½oz plain flour
150ml/5fl oz water (approx)
1 green chilli, finely chopped
2 tbsp vegetable oil, to shallow fry
1 large onion, sliced
100g/3½oz king prawns, cooked
100g/3½oz salmon, cooked
100g/3½oz haddock, cooked
400ml/14fl oz vegetable oil, to deep fry

To serve //

large handful fresh coriander leaves, chopped
mango chutney
plain yoghurt, garnished with fresh mint leaves

1. Place the flour into a large bowl. Gradually add the water, whisking constantly, until a thick batter is formed.
2. Add the chilli and mix in well.
3. Heat the two tablespoons of vegetable oil in a frying pan over a medium heat.
4. Add the onion and fry until soft, then remove with a slotted spoon.
5. Place the prawns, salmon and haddock into a clean bowl and add cooked onion, stirring well to combine.
6. Heat the 400ml/14fl oz of vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!).
7. Using a tablespoon, take even amounts of the fish mixture and dip into the batter mixture, then carefully place into the hot oil.
8. Deep-fry for 8-10 minutes, or until crisp and golden and completely cooked through, then carefully remove with a slotted spoon and drain on kitchen paper.
9. To serve, place the bhajis into a serving bowl with the coriander, mango chutney and yoghurt in bowls alongside for dipping.

Grower: Boutinot Chile
Grape Variety: Sauvignon Blanc
Style: Fresh and Zesty
Country: Chile
Appellation: Central Valley
Vintage: 2017/18
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl