Tangy and tasty gin and tonic fish goujons, with a side of Tyrrells sea salt & cider vinegar crisps – newspaper optional!

Serves 4


  • 500g skinned fillets of white fish, such as lemon sole, Dover sole or plaice
  • sea salt
  • vegetable oil, for frying


  • 200g plain flour
  • 1½ tsp baking powder
  • generous pinch of salt
  • 25ml gin
  • 175ml tonic water
  • Tyrrells sea salt & cider vinegar crisps, to serve


  1. To make the batter, put the flour into a bowl and mix in the baking powder and salt. Pour in the gin and half the tonic water, whisking for as little a time as possible. It doesn’t matter if the batter is slightly lumpy, it’s more important the mixture stays bubbly. Chill the batter for 30 minutes, then whisk in the remaining tonic water.
  2. Next prepare the fish. Cut each fillet in half lengthways along the line of the backbone, then cut each piece on the diagonal into 3 long strips or goujons. Season with salt, then coat the goujons in the batter.
  3. Heat the oil in a pan to 190°C/170°C/Gas 5. Fry the goujons in batches for 3-4 minutes. You’ll know they’re cooked when they float to the top and are golden brown.
  4. Forget the mushy peas – these go best with a side of tyrrelbly tasty Tyrrells sea salt & cider vinegar crisps!

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