Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 28

I have used plaice in this recipe as the delicate fish makes a delicious contrast to the crispy crunch of the batter. However, you can use virtually any fish.

Serves 2

500g (1lb 2 oz) plaice, filleted

150g (5oz) plain flour

2 tbsp sesame seeds

salt and freshly ground black pepper

sunflower oil, for frying

600ml (1 pint) fresh milk

1 lemon, quartered

For the sweet chilli sauce:

1 fresh red chilli, finely chopped

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp honey

Cut the fillets of plaice into strips. Tip the flour and sesame seeds into a large bowl, season with salt and pepper and mix well.

Pour the oil into a deep frying pan (the oil should be about 5cm [2in] deep) and place over a high heat. When the oil begins to smoke, reduce the heat to medium. Dip the pieces of fish into the milk and then into the flour mixture. Drop them into the hot oil and fry until crisp and golden then turn and repeat.

Mix together the ingredients for the sweet chilli sauce and serve with the crisply fried plaice fillets and a wedge of lemon.