A toad-in-the-hole made with fish instead of sausages! You use a large muffin tin with six individual cups and, as it bakes, the fishy batter rises up and turns golden brown. This fish Yorkshire with tartare sauce is lower in fat than your local chippy's effort so you might still have room for a deep-fried chocbar.
Serves 6
Ready in about 1¼ hours
Per serving:
508kcals
33.1g fat (5g saturated)
24.4g protein
28.2g carbs
1.1g sugar
0.7g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Put the yeast into a small bowl and dissolve in a little of the carbonated water; whisk and put aside in a warm part of the kitchen for 10 minutes.
2. Sift the flour, cornflour, baking powder and a good pinch of salt into a larger bowl. Make a well in the centre and add the egg yolks, yeast mixture, remaining water and beer or ale. Whisk to a smooth batter or blend in a food processor. Stir in the parsley, season and set aside. This can be done a few hours in advance, covered and kept in the fridge.
3. Cut the fish into big bite-size chunks and stir into the batter. Set aside. Pour enough vegetable oil into a six-cup very large metal muffin tin (about 200ml capacity) or 12-cup large muffin tin (about 100ml) to just cover the base of each cup. Heat in the oven for 5 minutes. Ladle the batter and fish into the muffin tin until each cup is full, then put back in the oven and cook for 35-40 minutes for the larger puddings, or 30 minutes for the smaller ones, or until cooked through and golden. Run a knife around each Yorkshire, then turn the tin upside down onto a baking tray to release them. If you need to, you can pop them back into the turned-off oven to keep warm.
4. Meanwhile, mix the capers and gherkins into the mayonnaise and season to taste. Set aside.
5. Serve 1 large or 2 smaller fish Yorkshires per person, with a good spoonful of the tartare sauce, lemon wedges to squeeze over, chips and pea purée.
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