Sea bass in a coriander and chilli batter served with chips, balsamic samphire and sauce gribiche

Ingredients

  • sunflower oil or beef dripping, for deep-fat frying (approximately 1.2 litres/2 pints)
  • 1 sea bass (minimum 900g/2lbs), filleted, skin and pinbones removed, cut into four portions
  • 50g/1¾oz rice flour
  • 200g/7oz self-raising flour
  • 50g/1¾oz cornflour
  • 1 tsp baking powder
  • 300ml/10fl oz cold sparkling water
  • + 23 more ingredients
    • 1 large red chilli, finely chopped
    • 50g/1¾oz fresh coriander, chopped
    • pinch sea salt flakes
    • 200g/7oz samphire, washed
    • 50g/1¾oz unsalted butter
    • 4 tbsp balsamic vinegar
    • salt and black pepper
    • pinch sugar
    • 1kg/2lb 4oz large Maris Piper or King Edward potatoes, peeled
    • 1 free-range egg
    • 1 tsp Dijon mustard
    • pinch salt
    • pinch pepper
    • 300ml/½ pint rapeseed oil
    • ½ lemon, juice only
    • 1 tbsp white wine vinegar
    • 2 free-range eggs, hard-boiled and finely chopped
    • 3 tbsp finely chopped cornichons
    • 1 tbsp finely chopped baby capers
    • 1 tbsp chopped tarragon
    • 1 tbsp chopped chives
    • 1 tbsp chopped parsley
    • pinch sugar

1. Preheat a deep-fat fryer to 160C/325F (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the sea bass portions with rice flour and set aside. 2. For the batter, mix together the flours and baking powder in a large bowl. Whisk in the sparkling water to make a smooth batter. The...

View full recipe at SpringPad

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