Info
- Course: Main Course, Tapas/Small Plates
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 8 Times
The World’s #1 Collection of Cookbook Recipes Online
Mixed Fried Fish
Cookbook
Crisp strips of fried fish are served with a peppery mayonnaise sauce.
Yield : Makes 4 servings
Prep Time : 20 mins
Cooking Time : 10 mins
Ingredients
For the sauce:
- 1 cup packed arugula leaves
- ½ cup mayonnaise
- 1 garlic clove, minced
- 1 tsp fresh lemon juice
- Salt and freshly ground black pepper
For the fish:
- 1/2 cup all purpose flour
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup panko (Japanese bread crumbs)
- 9 oz (250g) mixed skinless white fish fillets, such as cod and snapper
- 8 oz (225 g) skinless salmon fillet
- 12 large shrimp, peeled and deveined
- Vegetable oil, for deep frying
Directions
1. To make the sauce, process the arugula, mayonnaise, garlic, and lemon juice until the arugula is purèed. Season with salt and pepper. Spoon into a serving dish and chill until it is time to serve.
2. Place the flour in a shallow bowl and season with salt and pepper. Beat the eggs in a second bowl. Spread the panko in a third bowl. Cut the fish fillets into 8 equal portions. Toss the fish and shrimp in flour, then dip in beaten egg, and coat in panko.
3. Preheat the oven to 200°F (95°C). Pour enough oil into a large deep saucepan to come halfway up the sides. Heat over high heat to 350°F (180°C). In batches, fry the seafood for 2–3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towel-lined baking sheets and keep warm in the oven until all of the fish is fried.
4. Divide the fish among dinner plates and serve immediately, with the sauce served separately.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving and 4 cups oil for frying.
1098 kcal
11 % daily value
9 % daily value
3 % daily value
640 mg
64 mg
38 g
2 g
2 g
33 g
203 mg
787 mg
10 g
91 g
19 % daily value
