Billingtons

Salt & Pepper Fish with Chilli Dipping Sauce

Cod or any firm white fish

1 egg

Cornflour or Rice

Flour Salt and Pepper to taste

Oil for frying

Finely chopped parsley

Finely chopped red chilli (optional)

2 tbsp water

2 tbsp molasses sugar

6 tbsp white wine vinegar

2 tbsp light soy sauce

2 cloves of garlic, crushed

2 tsp red chopped chilli pepper

2 tsp grated ginger root

Cut the fish into bite size pieces. Beat the egg.
Mix the flour with plenty of salt and pepper.
Dip the fish pieces into the egg, then into the seasoned flour, ensuring a generous coating.
Pour the oil into a non-stick or heavy based frying pan to give a depth of 5mm/1/4 inch. Heat until the oil is hot then add a few of the fish pieces. Cook until golden and cooked through turning once. This should take only a minute or two. Transfer to warmed plate and sprinkle with chopped parsley and chilli if using.

Chilli Dipping Sauce

Put the molasses sugar, vinegar, soy sauce, garlic cloves and water into a small saucepan and heat until boiling. Add the ginger and chillies and pour into a small serving bowl.