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Ingredients Jump to Instructions ↓

  1. 300 g cornmeal

  2. 100 g plain flour

  3. 1 tsp baking powder

  4. 1 tsp salt

  5. 1 tbsp tabasco

  6. 2 shallots , finely chopped

  7. 1 green chilli , finely chopped

  8. pinches cayenne pepper

  9. 2 large eggs

  10. 100 ml yogurt

  11. 100 ml water

  12. 150 g cod fillets , cut into finger-length strips

  13. 150 g lemon sole fillets , cut into finger-length strips

  14. 100 g white crab meat

  15. 1 tbsp snipped chives

  16. vegetable oil , for deep frying

  17. celery salt

  18. ground black pepper

  19. 3 canned tinned anchovies

  20. 3 tbsp mayonnaise

  21. 1 tbsp soured cream

  22. 2 tbsp snipped chives

  23. 2 tbsp chopped parsley

  24. 2 tbsp chopped tarragon

  25. 2 tbsp chopped basil

  26. 1/2 heads roasted garlic

  27. 1 lemon , juice only

  28. 1 large shallot , finely chopped

  29. salt and black pepper

  30. 100 g mangetout , shredded

  31. 100 g green beans , chopped

  32. 100 g pea shoots

  33. 1 green pepper , finely sliced

  34. 100 g iceberg lettuce , shredded

  35. 2 tbsp olive oil , or to taste

  36. 1 tbsp lemon juice , or to taste

Instructions Jump to Ingredients ↑

  1. Combine the cornmeal, flour, baking powder, salt, Tabasco sauce, shallots, chillies, and cayenne powder in a mixing bowl. Mix well to break up any lumps.

  2. Stir in the eggs, yogurt, and water, and combine everything together. Fold in the fish and chives. The batter should be of a thick dropping consistency.

  3. Heat the oil in a wok set over medium-high heat, and when hot, drop in tablespoons of the batter, in batches. Fry for about 3-5 minutes, until golden brown on all sides, turning frequently with a slotted spoon. Remove the fish from the oil and drain on paper towels. Sprinkle with the celery salt and black pepper, and keep warm.

  4. For the sauce; combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, garlic, lemon juice and shallot in a blender. Puree to make a smooth dressing; season to taste with celery salt and black pepper.

  5. For the salad toss together the leaves with the olive oil and lemon juice and serve with the fried fish and herby sauce.

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