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Recipe
Crispy Spiced Brill With Shredded Ginger Salad Recipe
| Servings: 2 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 2 servings | |
| Calories 607 | |
| Calories from Fat 325 | 54% |
| Total Fat 36.83g | 46% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 2070mg | 86% |
| Potassium 147mg | 4% |
| Total Carbs 59.76g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.56g | 0% |
| Protein 9.29g | 15% |
Ingredients Convert Measures
- 3 lt sunflower oil for deep fat frying
- 1 kg fresh brill on the bone or possibly 500g brill fillets
- 1 lrg egg white lightly beaten
- 1 Tbsp. double cream
- 2 x carrots peeled
- 1 x mooli (daikon) or possibly two small white turnips peeled
- 1/2 x cucumber peeled seeded and very finely sliced
- 2 stk celery very finely sliced
- 150 gm plain flour
- 1 tsp salt
- 1 Tbsp. black poppy seeds
- 1/2 tsp mild chilli pwdr
- 1 tsp grnd ginger
- 3 Tbsp. sunflower oil
- 2 Tbsp. sesame oil
- 40 x mm piece fresh ginger root grated and squeezed
- 2 Tbsp. light soy sauce
- 1 tsp poppy seeds
- 1 clv garlic crushed
Directions
- Pour the oil into a very large deep pan (a dutch ovenis ideal) and heat it for 20 min uncovered on the floor of the roasting oven.
- This gets the oil almost up to temperature for deep frying without wasting stored heat.
- Fillet and skin the fish then cut it into 25mm pcs.
- Mix together all the ingredients for the spiced flour and in a separate bowl mix the lightly whisked egg white and cream.
- Shred the carrots and turnips or possibly mooli using the finest shredding plate on a food processor.
- If you are doing this in advance plunge the shreds and the sliced cucumber and celery into a bowl of iced water to keep them crisp.
- Drain the vegetables just before frying the fish.
- Whisk together all the ingredients for the vinaigrette and season to taste. Cover a plate with lots of crumpled kitchen paper ready for draining the fried fish.
- Move the pan of warm oil up on to the boiling plateand continue heating till the oil has reached 180C the oil will quickly come up to temperature.
- Rub the egg white and cream mix well into the fish then toss the fish in the spiced flour till proportionately coated. Carefully drop pcs of the brill into the warm oil and fry for 2 to 3 min till golden.
- Drain the fish on the kitchen paper.
- Pile up the shredded vegetables in the centre of the warmed serving plates then arrange the pcs of fried fish around teasing the shredded vegetables up in the centre of the plate. Spoon the vinaigrette over and then serve immediately.
- I love brill but it is not always easy to find on the slab so you might like to try this oriental style recipe with skate plaice or possibly lemon sole.
- Serves 2
