| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sole or plaice fillets |
|
|
skinned and boned |
| 4 |
oz |
Plain flour, for dusting |
|
|
Salt and pepper |
|
|
Orange |
| 1 |
|
g Watercress |
|
|
tb Mayonnaise |
|
|
tb Greek yoghurt |
|
|
ts Lemon |
|
|
ts Lemon |
|
|
oz Plain flour, sifted |
| 1 |
|
ts Bicarbonate of soda |
|
|
Egg |
| 3 |
|
ml Lager |
| 1 |
|
ts Cumin |
| 1 |
|
ts Coriander |
| 1 |
|
ts Garam masala |
INSTRUCTIONS
~---------------------DIP---------------------------
~-------------------BATTER------------------------- : Oil for
deep frying To make the batter sift the flour and bicarbonate of soda
together. Place all the ingredients into a bowl and lightly whisk, do
not over mix. Dust the fish with the flour then dip into the batter.
Carefully place into the hot oil and deep fry until golden,
approximately 2-3 minutes. Drain on kitchen paper. Dip: Place half
the watercress in a food processor and blend until roughly chopped.
Grate the zest of 1 orange and place in a bowl with the blended
watercress. Mix the chopped watercress with the mayonnaise and add the
juice of the orange. Add the lemon juice and Greek natural yoghurt.
Season to taste. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited.
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