Rick Stein cooks plaice goujons with chilli and spring onions on Saturday Kitchen.

The ingredients are: 750 g thick plaice fillets, skinned, Sunflower oil for deep-frying, Salt, A small bunch of coriander sprigs, to garnish and Lime wedges to serve.

For the spring onion and chilli seasoning: Sunflower oil for frying, 1 small onion, finely chopped, 2 garlic cloves, finely chopped, 1 medium-hot red Dutch chilli, thinly sliced, 3 spring onions, thinly sliced, 1 teaspoon sea salt flakes and 1/2 teaspoon Sichuan peppercorns, crushed.

For the batter: 50 g plain flour, 50 g cornflour, A pinch of salt, 175 ml ice-cold soda water from a new bottle.