Fish Fingers with Tomato and Cucumber Salad

The method

1. Mix the flour, turmeric and baking powder then add enough ice water to form a batter.
2. Dust the fish fingers in a little flour, shake of the excess, dip in the batter and fry in about 4cm of oil at a high temperate [a wok would be ideal for this]. When cooked remove and drain on kitchen paper.

For the salad:

1. Take 1/2 tub of cherry tomatoes and cut in half, then mix with a thinly sliced banana shallot, 1/4 cucumber peeled, cut in half deseeded and cut in 1/2cm pieces.
2. Drizzle with a little olive oil a squeeze of lime and a scattering of coriander leaves.