- 1 fillet sea bass, skinned
- 100g/3½oz cornflour
- 1 tsp salt, plus extra for sprinkling
- 5 tbsp sparkling water
- 300ml/½ pint vegetable oil, for deep frying
- ¼ pineapple, peeled and chopped
- pinch chilli flakes
- 1 lime, zest and juice
- 55g/2oz green beans, cooked and chopped
- For the crisp fried sea bass, slice the fish in half on the diagonal. Place the cornflour, salt and water into a bowl and whisk together to make a thick batter.
- Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Don't leave unattended.)
- Dip the sea bass into the batter to coat, shaking off any excess, then carefully place into the hot oil. Deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with salt.
- For the salsa, place all the salsa ingredients into a bowl and mix well.
- To serve, place the crisp fried sea bass onto a plate with a dollop of salsa.