Crisp fried barracuda with cucumber, sesame and lime salad
By: Mitch Tonks From: Good Food Live
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Crisp fried barracuda with cucumber, sesame and lime salad
- Prep time:
- 25 mins, plus 20 mins chilling
- Cook time:
- 15 mins
- Serves:
- 4
Tender, moist strips of fish in crisp batter served with a tangy refreshing salad - another winning combination from Mitch Tonks
Ingredients
- 150g barracuda or whole hake, fillets x 4
- 4 tbsp plain flour
- 4 tbsp corn husks
- 1 pinch Salt
For the salad
- 200g Cucumber, thinly sliced
- 30g red peppers, finely shredded
- 1 green chillies, finely sliced
- 1 handful leaves Basil
- 1 pinch rock salt
- 1 Lemons, juice and zest
- 1 tbsp Sesame seeds, toasted
- 1 handful Ginger, fresh and finely grated
Method
1. To make the salad, mix all of the ingredients together in a serving bowl (except the ginger).2. Squeeze the ginger in your hands, over the salad, so that the juice goes into the salad. Leave in the fridge for 20 minutes.
3. Cut the fish into strips.
4. Mix the flours together in a mixing bowl. Add enough cold water to make a double cream consistency and season with salt.
5. Dip the fish in the batter. Fry in hot oil until lightly golden and crisp and serve with the salad.
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