Mitch Tonks
from
Good Food Live
Tender, moist strips of fish in crisp batter served with a tangy refreshing salad - another winning combination from Mitch Tonks
Tender, moist strips of fish in crisp batter served with a tangy refreshing salad - another winning combination from Mitch Tonks
Crisp fried barracuda with cucumber, sesame and lime salad
Method
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.
Prep:
25 min, plus 20 mins chilling
Cook: 15 min
Cook: 15 min
Ingredients
150g barracuda (whole hake makes a good substitute), fillets x 44 tbsp plain flour
4 tbsp corn husks
1 pinch Salt
For the salad
200g Cucumber, thinly sliced30g red pepper, finely shredded
1 green chilli, finely sliced
1 handful fresh basil leaves, preferably Thai
1 pinch rock salt
1 lemon, juice and zest
1 tbsp Sesame seeds, toasted
1 handful ginger root, fresh and finely grated
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