Crispy coley, bacon and horseradish salad

Serves 4
  • @HixRestaurants

I've served coley at formal dinners for 100 people: it turned into a real talking point.

A piece of streaky bacon, or pancetta weighing 200-250g with the rind removed
200-250g coley fillet, skinned and boned
Vegetable or corn oil for deep frying
2-3tbsp Dove's Farm gluten-free self-raising flour
A handful of small salad and herb leaves such as watercress, rocket, chives, chervil, flat parsley etc
1tbsp freshly grated horseradish

For the dressing

1tbsp cider vinegar
2tsp Tewkesbury or Dijon mustard
2tbsp rapeseed oil
2tbsp corn oil

Put the bacon into a pan of cold water, bring to the boil and simmer gently for about 45 minutes to an hour, or until tender, then leave to cool. Once cool, cut into 2cm cubes. Whisk the ingredients together for the dressing and season.

Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Heat a little vegetable oil in a frying pan and cook the bacon on a medium heat for 6-7 minutes, turning the pieces as they are cooking, until crisp; drain on kitchen paper; keep warm.

Cut the coley into similar-sized chunks to the bacon. In a bowl, mix the flour with enough cold water to make a batter and season well.

Mix the pieces of fish with the batter and deep-fry in a couple of batches until crisp, then drain on some kitchen paper. Arrange the leaves, bacon and coley and top with the grated horseradish on serving plates; spoon over the dressing.