| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sole or plaice fillets; skinned and boned |
| 4 |
oz |
Plain flour; for dusting |
|
|
Salt and pepper |
| 1 |
|
Orange |
| 100 |
g |
Watercress |
| 5 |
tb |
Mayonnaise |
| 5 |
tb |
Greek yoghurt |
| 1 |
ts |
Lemon |
| 1 |
ts |
Lemon |
| 4 |
oz |
Plain flour; sifted |
| 1/4 |
ts |
Bicarbonate of soda |
| 1 |
|
Egg |
| 300 |
ml |
Lager |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Coriander |
| 1/4 |
ts |
Garam masala |
|
|
Oil for deep frying |
INSTRUCTIONS
DIP
BATTER
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.
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