Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. For the gurnard, fill a deep-fat fryer or a large, deep, heavy ...

Remove from the fridge 20 minutes before cooking. You can tuck a few steamed spears of asparagus in the gurnard fillets along with the spinach. Instead of the parmesan use a grated tasty cheddar ...