- 250ml/9fl oz red wine vinegar
- 1 bay leaf
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 75g/3oz light soft brown sugar
- 1.6kg/3lbs 8oz tinned chopped tomatoes
- 1 tsp flaked sea salt
- 1 tbsp English mustard powder
- 1 garlic clove, crushed
- splash Tabasco sauce
- 2 tbsp tomato purée
- 1-2 tbsp cornflour
- vegetable oil, for deep frying
- 15g/½oz fresh yeast
- pinch sugar
- 300ml/10fl oz beer
- 1 tsp cider vinegar
- 200g/7oz plain flour
- pinch salt
- 200g/7oz cod fillet, skinned, cut into pieces
- 200g/7oz smoked haddock, skinned, cut into pieces
- 200g/7oz tiger prawns, tails on and shelled
- 1 butterhead lettuce, leaves removed
- 1 head fennel, thinly sliced lengthways on a mandoline
- 5 radishes, sliced
- 2-3 tbsp extra virgin olive oil
- 1 lemon, juice only
- For the tomato ketchup, heat the vinegar, bay, spices and sugar in a heavy-based pan until simmering.
- Add the remaining ingredients, bring to the boil and stir to prevent the mixture from sticking to the side of the pan.
- Reduce the temperature to a simmer and cook for a further 30 minutes, stirring occasionally.
- Blend the mixture in a blender until smooth, then push the ketchup through a sieve.
- For the fish bites, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Meanwhile, mix the yeast and sugar in a bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
- Dip the fish into the batter and deep fry until golden-brown and cooked through (3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
- For the salad, mix together all the ingredients.
- Put the fish bites in a basket lined with greaseproof paper and serve with the ketchup and salad.