Catch of the day with california dip

Method

Mix all the dry ingredients in a large tray. Cut the fish into 3cm chunks. Using a fork, beat together the egg and milk. Dip the pieces of fish into the egg mixture and then coat each piece with the dry spice mix.

Heat a 6-cm depth of olive oil in deep pan over a moderate heat. Fry the fish until golden and crisp - this should take around a minute. It's best to do this in batches so that the pan isn't overcrowded. Remove the fish with a slotted spoon and drain on kitchen paper. Serve straight away with the Californian dip.

For the dip - whisk the egg yolks, while slowly drizzling in the oil in a thin steady stream. Squeeze in the lemon juice and add the garlic and mustard. Stir to mix and serve the dip with the crisp-fried fish.

To make paper cones - take an A4 sized piece of newspaper - lay it flat on the table and cover with an A4 sized piece of grease-proof paper. Roll up into a cone, keeping the newspaper on the outside, and staple to secure it in shape. Fill each paper cone with the fried fish topped with a dollop of Californian dip.

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Ingredients

4 sea bass fillets, skinned
4 lemon sole fillets, skinned
4 tuna steaks, each 140g
2 tsp Chilli powder
1 tsp celery salt
1 tsp garlic powder
1 tsp ground roasted cumin seeds
200g semolina or ground rice
500ml Milk
2 egg yolks
500ml Olive oil, for frying

For the Californian dip

2 egg yolks
1 garlic clove
300ml Olive oil
1 lemon, juice
1 tsp Dijon mustard

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