French-style fish fritters with a Caribbean chilli dipping sauce

Make the batter first, because it needs at least an hour's rest.

Sift the flour into a bowl and add the other dry ingredients.

Make a well, put the egg yolks in the middle and start to mingle.

Add the milk a little at a time to a rather thick batter, then mix in a little oil.

Cover and rest at least one hour, longer if you like; add a little milk if it dries in the fridge.

For the dipping sauce: put the chilies, onions, coriander and parsley in the food processor with the normal blade and pulse four to five times to a coarse mix.

Add the vinegar, lemon juice, oil and salt and blend 30 seconds.

For the court bouillon: water with a little salt, the aromatics and lemon for acidity.

Bring it to a boil for one or two minutes at most, then turn the heat off.

Plunge the trimmed fish into the water off the heat for five or six minutes -- the Roux brothers' method, which will not overcook it.

Flake the cooked fish with a fork, a knife or your hands.

Weigh the fish and take half that weight in batter.

Optional: stir a quarter teaspoon of baking powder through the batter.

Fold the fish into the batter, then the spring onion, chives, shallot and garlic mixture, chilli, salt and ground pepper, judging by eye.

Chill the mix.

Heat the frying oil to 180C.

Drop one small tablespoonful in as a test, in case it falls apart.

Fry about three minutes; he judges 180C slightly too hot and says 175C would be better, and lowers it after putting two in.

Serve with the chilli dipping sauce, which the dull white fish batter needs.