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Raymond Blanc - Smoked haddock beignets

Serves 10

Preparation time 1-2 hours

Cooking time less than 10 mins


For the smoked haddock
250g/9oz smoked haddock, skin and pin bones removed, flesh cut into 1.5cm/½in cubes
2 small lemons, juice only
1 tbsp chopped fresh dill
freshly ground black pepper

For the beignet batter
vegetable oil, for frying
200g/7oz plain flour
1 free-range egg, yolk only
100g/3½oz lager
150ml/5fl oz water
40g/1½oz unsalted butter, melted
10g/½oz bakers' yeast, softened in a little warm water
2 free-range eggs, whites only, whisked until stiff peaks form when the whisk is removed
freshly ground black pepper


1. For the haddock, place the smoked haddock ingredients into a bowl and mix together until well combined. Season, to taste, with freshly ground black pepper. Set aside to marinate for two hours.
2. Meanwhile, for the beignet batter, in a large bowl, mix together the flour, egg yolk, lager, water, melted butter and yeast until well combined. Set aside to rest for one hour.
3. When the beignet batter has rested, carefully fold in the whisked egg whites and season, to taste, with freshly ground black pepper.
4. Once the smoked haddock has marinated for two hours, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Dip the smoked haddock pieces into the beignet batter and carefully lower the coated haddock pieces into the hot oil. Fry the beignets for 1-2 minutes, or until crisp and golden-brown. Serve immediately.