Remove the battered cod with a slotted spoon and drain on kitchen paper. Coat the cod fillets in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. 4 x 175g/6oz cod (or other white fish such as coley or pollack) fillets, skinned, pin boned
Carefully remove the battered haddock with a slotted spoon and drain on kitchen paper. Coat the haddock fillets in the batter and fry in the hot oil for 3-4 minutes, or until golden-brown and crisp
Add about three-quarters of the lime juice and the fish sauce, to taste. Coat the prawns in the batter, then carefully lower into the hot oil and fry for 2-3 minutes, or until golden-brown. 1 tbsp fish sauce
