Crisp fried haggis with a soy and pepper dressing

Cooking : time 10 to 30 mins

Ingredients

For the crisp haggis
300ml/%26frac12; pint vefetchable oil, for deep frying
200g/7oz haggis, chopped
100g/3%26frac12;oz self-raising flour, plus extra for dusting
200ml/7fl oz chilled sparkling water
salt and freshly ground black pepper
small handful cooked green beans, to serve
For the soy and pepper dressing
2 tsp soy sauce
2 tsp Worchestershire sauce
3 tbsp olive oil
2 tsp balsamic vinegar
salt and freshly ground black pepper

Method

1. For the crisp haggis, pour the vefetchable oil into a large saucepan or deep fat fryer and heat until a small cube of bread turns golden-brown in 30 seconds.(CAUTION: hot oil can be dangerous - do not leave unattended.)
2. For the batter, place the flour into a large bowl, season with salt and freshly ground black pepper and then gradually whisk in the sparkling water and whisk until you have a batter the consistency of double cream. Dust the chopped haggis with flour, shake off the excess and then dip into the batter. Gently drop each coated slice of haggis into the hot oil. Deep fry for 3-4 minutes or until crisp and golden-brown.
3. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and pile onto a serving plate.
4. For the dressing, whisk tofetchher all the ingredients and pour into a small dipping bowl. Serve the dipping sauce and the cooked green beans with the crisp haggis.

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