• Ling fillet 600g, skinned and pin-boned, cut into 4cm chunks
• Coriander 2 tbsp, chopped
• Lime 1, finely grated zest
• Ground cumin ½ tsp
• Cayenne pepper ½ tsp
• Sunflower oil for deep frying
• Sea salt and freshly ground black pepper
• Lime 1, to serve

For the batter:

• Gluten-free self-raising flour 100g
• Lager or soda water 120ml

For the chilli jam:

• Red onion 1, peeled and finely diced
• Red peppers 4, cored, deseeded, and finely sliced
• Garlic cloves 3, peeled and chopped
• Plum tomatoes 1 tin
• Soft brown sugar 300g
• Red wine vinegar 150ml
• Lemongrass 2 stalks, outer layer removed, finely chopped

1. For the chilli jam: put all of the ingredients into a heavy based pan and bring to the boil. Stir, lower the heat and simmer for 45 minutes. Stir occasionally until it’s thick and syrupy. Transfer the jam to a container and allow to cool.
2. For the fish: marinate the ling chunks in the chopped coriander, grated lime zest, ground cumin, cayenne pepper and a good pinch of salt for 30 minutes.
3. For the batter: mix the flour with the lager or soda water until smooth.
4. Heat the oil to 180°c. Coat the marinated ling chunks in batter, then gently lower into the hot oil, one by one. Fry for 3-4 minutes, until crispy and golden.
5. Drain on kitchen paper and season with salt and pepper. Serve warm with the chilli jam and lime wedges.