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Crisp fried barracuda with cucumber, sesame and lime salad

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

Crisp fried barracuda with cucumber, sesame and lime salad

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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Serves: 4

Prep: 25 min, plus 20 mins chilling
Cook: 15 min

Ingredients
150g barracuda (whole hake makes a good substitute), fillets x 4
4 tbsp plain flour
4 tbsp corn husks
1 pinch Salt

For the salad

200g Cucumber, thinly sliced
30g 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